Thai green curry
A fragrant, creamy curry with homemade-style paste and chicken. Fresher than any jar.
- Time40 min
- LevelMedium
- Costabout £2.25 a head
Ingredients
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Method
- 1
Blitz the chillies, spring onions, garlic, ginger, lemongrass, ground coriander, cumin, coriander and a splash of water to a paste.
- 2
Heat the oil in a large pan. Fry the paste for 2 minutes until fragrant.
2 min - 3
Add half the coconut milk and cook for 3 minutes until the oil starts to separate.
3 min - 4
Add the chicken and cook for 3 minutes, then pour in the remaining coconut milk and the stock.
3 min - 5
Add the aubergine and simmer for 10 minutes. Add the green beans and cook for 5 minutes more.
15 min - 6
Season with the fish sauce, sugar and lime juice. Stir in the Thai basil and serve with jasmine rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.