This recipe for Thai green curry with chicken isn’t exactly authentic – but it will taste just about right. The key is to find ready-made curry paste at the shop. They’re sold in supermarkets in the Asian food sections. You usually have a choice of a small bag which you can use once or twice or a big plastic jar which will last you a long time. You can substitute the green curry paste with the red one – just keep in mind that the red paste is sharper. They also taste different.
Ingredients
- 400g chicken breast filet
- 200g coconut milk or cream
- 1 to 4 tbsp. green curry paste
- 1 small onion, 70g
- 1 small bundle of coriander, 20 g
- 1 tbsp. vegetable oil
- 1 tsp. fish sauce
- salt
- 1 lime and cooked jasmine rice for serving
Step-by-step recipe
Step 1
For Thai green curry, cut the chicken filet lengthwise in half, then crosswise into 1.5-2cm thick slices. Salt. Finely chop the coriander stalks and half the leaves, save the rest for serving.
Step 2
Peel and chop the onion into medium peppercorns, salt a little too. In a deep saucepan, heat the oil, place the onion, and fry on a high heat for 5 minutes. Add curry paste, fry for 1 minute.
Step 3
Pour 250ml of cold water into a saucepan, bring to the boil, add the chicken and chopped coriander. Cook under a lid over a medium heat for 5 minutes.
Step 4.
Remove the lid, increase the heat and simmer the liquid slightly, 1-2 mins. Pour in the coconut milk, bring to the boil and turn off the heat. Add the fish sauce, stir thoroughly.
Step 5
Serve the curry in deep plates, with jasmine rice, sprinkled with coriander leaves, with a lime slice.
A tip
If you have bought a big jar of curry paste and do not know where else you can use it, experiment with soups (it’s very good if you add it to soups) and salad dressings (especially for green salads with cheese or salads where the main character is a tomato).