Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Thai Green Curry
A fragrant coconut curry with green chilli paste, chicken and vegetables — creamy, aromatic and quick.
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10 minPrep🔥
25 minCook🍽️
4Serves📊
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Ingredients
- 600g chicken thigh, sliced
- 3 tbsp green curry paste
- 1 can coconut milk
- 1 aubergine, cubed
- 100g green beans
- 2 lime leaves
- 1 tbsp fish sauce
- 1 tsp sugar
- Thai basil
- Oil
Instructions
- Fry the curry paste in a little oil for 2 minutes until fragrant.
- Add half the coconut milk and bubble until the oil separates.
- Add the chicken and stir to coat.
- Pour in the rest of the coconut milk, the vegetables and lime leaves.
- Simmer 15 minutes, then season with fish sauce and sugar.
- Finish with Thai basil.
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Tara’s tips
- Frying the paste first unlocks the aroma.
- Splitting the coconut milk deepens the flavour.
Serving suggestions
- Serve with jasmine rice.
Storage & reheating
Keeps 3 days; freezes well.
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
Vegetarian?
Use tofu and vegetables and swap fish sauce for soy.
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