Thai Green Chicken Curry

Ingredients

• 600g chicken thighs, sliced
• 3 tbsp green curry paste
• 1 can coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 aubergine or handful green beans
• Handful Thai basil
• 1 tbsp oil
• Lime to serve

Instructions

1. Heat the oil and fry the green curry paste for a minute until fragrant.
2. Add a few spoons of the thick coconut cream and let it bubble.
3. Stir in the chicken and cook until it turns opaque.
4. Pour in the rest of the coconut milk, fish sauce and sugar, and simmer for 10 minutes.
5. Add the vegetables and cook until tender, then stir through the basil.
6. Finish with a squeeze of lime.

Serving suggestions

• Serve with jasmine rice.

Storage & reheating

Keeps for 3 days; the flavour deepens overnight.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions