RCI-CR.001.0016.001

Thai Green Curry

Name: Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp vegetable oil; 2 tbsp green curry paste (according to taste); 1 tbsp soft dark brown sugar; 1-2 unit thick stalks lemongrass (fat ends bashed with a rolling pin (optional)); 750 g (1½ lb.) skinless (boneless chicken, cut into chunks (use breast and/or leg meat)); 6-8 unit kaffir lime leaves (torn into pieces (if unavailable, use the grated zest of 1 lime)); 400 ml (14 fl. oz.) coconut milk; 1 unit good shake of Thai fish sauce or light soy sauce; 1 small handful of coriander (Cilantro) (roughly chopped); ½-1 unit lime (juice only)

Curry | Thai Cuisine (Khaeng Keaw Wan)

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

vegetable oil
1 tbsp
green curry paste (according to taste)
2 tbsp
soft dark brown sugar
1 tbsp
thick stalks lemongrass
fat ends bashed with a rolling pin (optional)
1-2 unit
(1½ lb.) skinless
boneless chicken, cut into chunks (use breast and/or leg meat)
750 g
kaffir lime leaves
torn into pieces (if unavailable, use the grated zest of 1 lime)
6-8 unit
(14 fl. oz.) coconut milk
400 ml
good shake of Thai fish sauce or light soy sauce
1 unit
handful of coriander (Cilantro)
roughly chopped
1 small
lime
juice only
½-1 unit

Method

Heat the oil in a wok or large frying pan.

Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.

Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.

Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly.

Stir in the coriander and lime juice.

Check for seasoning, adding more fish sauce or soy sauce if needed.

Thai Green Curry

Ingredients

Method

What Makes This Variant Distinct