Thai Green Chicken Curry

A virtually authentic Thai curry with the characteristic aroma and flavour of coconut, fish sauce, ginger, curry, and herbs. I’ve substituted colourful red and yellow peppers for the more traditional pea aubergines used in Thailand. This version has plenty of kick from the green curry paste and the shredded red chilli, but for those who like more firepower, there are optional green chillies.

Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.

Thai Green Chicken Curry

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    14 fl oz (2 X 400 ml) cans of coconut milk 2 tsp palm sugar or brown sugar
    1 lb (450 g) skinless chicken breasts, cut into 2.5 cm (1 in) pieces 3-4 green chillies, deseeded and crushed (optional)
    4 kaffir lime leaves, 2 left whole and 2 finely shredded 1 in cm (2.5 cm) piece galangal (kha) peeled and shredded
    a little nut-free vegetable oil 5 1/2 oz (150 g) mangetout (optional)
    2-3 red, orange, or yellow peppers, sliced (optional) 1 red chilli, deseeded and finely shredded
    2 tbsp Thai green curry paste 10-12 Thai sweet basil leaves, torn
    3 tbsp Thai fish sauce


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Open both cans of coconut milk and spoon the thick coconut cream that has risen to the top of the cans into a saucepan. Pour the thinner milk at the bottom of the cans into a measuring jug for use later.

    • 2

      Add the chicken and the 2 whole kaffir lime leaves to the thick coconut cream. Cook on a moderately high heat for 10 minutes or until the chicken is just cooked through. Remove the chicken to a plate using a draining spoon.

    • 3

      Boil the coconut cream until it thickens and the oil separates out. It will look curdled at this stage but don’t worry. It will be used to thicken and flavor the sauce (in step 5).

    • 4

      In a large frying pan, fry the peppers (if using) in oil for about 3 minutes. Set aside. Fry the curry paste in a tablespoon of the remaining coconut milk for 1–2 minutes until the fragrance is released. Add the fish sauce and sugar and stir.

    • 5

      Add the remaining coconut milk, green chillies (if using), galangal, and mangetout (if using). Stir and cook on a moderate heat for 5 minutes. Return the peppers (if using), chicken, and coconut cream to the pan and cook for about 5 minutes to make sure that the chicken is heated through. Scatter the shredded kaffir lime leaves, red chilli, and sweet basil leaves over the curry just before you’ve finished heating through the meat.

    • 6

      Serve immediately with steamed or boiled rice.

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