Sunday, 26 February 2012

Easy Thai Green Chicken Curry with Rice

The title of this recipe is really a bit of a scam - Thai green curries are really easy to make, whatever combination of ingredients you use.

I call mine 'easy' mainly because you don't need to buy any specialist ingredients; like pea aubergines (courgettes work just fine) or galangal (ginger is perfect too) or palm sugar (good old caster is an ideal substitute) or kaffir lime leaves (lime zest is excellent) or fish sauce (use soy instead) or lemon grass (lemon zest will suffice). In fact, apart from tinned coconut milk, which can be found in any large supermarket, you should find the rest of the green curry paste ingredients in your local convenience store.

If you want to make a prawn, pork or beef curry instead, substitute the chicken thighs - but cook the beef or pork a little longer and the prawns a little less.

Free-range chicken thighs are £5 per kilo in any supermarket, so this is a very cost-friendly dish. In fact, because of my non-exotic ingredients, this comes in at £2 per generous serving. If you use more specialist curry paste stuff, or prawns instead of chicken, this dish is still in Potless-territory, cost wise.

Serves 4

Thai Green Curry Paste


Handful of fresh coriander leaves and stalks
2 stalks of lemon grass or zest of a lemon
Juice and zest of 2 limes
1 tablespoon of fish sauce (nam pla) or dark soy sauce.
2 green chillies
Thumb of ginger or galangal, peeled
2 cloves of garlic
Half an onion, or 1 shallot
1 teaspoon each of ground coriander seed and cumin
1 teaspoon of demerara or caster sugar
Pinches of salt and pepper

Pulse-blend all ingredients until fairly smooth. Set aside until needed.


To Make the Curry


2 tablespoons of olive or sunflower oil
1kg free-range chicken thighs, skin on
2 large courgettes, cut into 2cm dice
1 x 400g tin of coconut milk
500g cooked basmati or Thai rice

In a large wok, fry the curry paste in the oil, on a moderate heat, until the fragrances have released (10 minutes approx). Add the chicken and lightly brown the skin. Add the coconut milk, and cook until the chicken is cooked-through and the sauce has thickened (20 minutes approx). Add the courgettes and simmer until soft (5 further minutes approx). Serve with the rice.

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