This recipe is for a deliciously fragrant Thai Green Curry, made with a super quick and easy homemade Thai curry paste…
I would be the first person to admit to using shop bought curry pastes on occasion, but making your own really is very easy. Thai curry pastes are full of beautifully fragrant ingredients, and furthermore all are easy to find in major supermarkets these days. Once the paste is made, putting together the rest of this Thai curry takes no time at all.
Thai food is perhaps one of my favourite cuisines, which I picked up a taste for while living in Australia. Living in a suburb jam packed with good quality Thai restaurants, developing a taste for this flavour packed cuisine was inevitable. Thai curries can often be seen as quite heavy on fat and calories, mainly due to the coconut cream that they contain. However, in this recipe I use a reduced fat coconut milk, which in addition to keeping the whole dish nice and light, also keeps it on the healthy side.
My husband loves potatoes in any curry he eats, Thai or Indian; it’s an Irish thing! Therefore, I have added some baby new potatoes, which I think have a lighter taste than regular potatoes. However, these can be substituted for regular potatoes if that’s all you have.
Finally, I like to serve with some green beans and cauliflower rice, although I do make regular rice for the kids!
Thai Green Chicken Curry
- 1-2 Green Chillies
- Handful Fresh Coriander
- 1 Tbsp Fish Sauce
- 2 Garlic Cloves
- 1-2 Shallots, depending on size
- 2 Lemongrass Stalks
- 1 Tsp Ground Cumin
- 2 Tbsp Olive Oil
- 1 Tbsp Fresh Ginger
- 1 Quantity Thai Green Curry Paste (as above)
- 600-700g Skinless & Boneless Chicken Thighs (approx. 6)
- 300g Baby New Potatoes,
- 400ml tin Coconut Milk (I like to use Reduced Fat)
- 250ml Chicken Stock
- 3 Kaffir Lime leaves
- Fresh Coriander to Serve
Firstly, make the Thai curry paste. Deseed and chop the chillies and then add to a blender. Peel and chop the ginger, garlic, shallots and lemongrass and add to blender also, along with the remaining paste ingredients.
Whizz together until a paste forms, however, should you feel the mixture is too dry add a little more oil and pulse again.
Heat a large sauté pan over a medium heat, and then add the Thai curry paste. Cook, giving an occasional stir, and an incredible aroma has been released.
Chop the chicken thighs into bite size pieces and then add to the warmed curry paste, stir well to coat the chicken evenly. Increase the heat a little and continue to cook for 3-4 minutes.
Next, add the potatoes, cutting in half any larger ones. Pour in the coconut milk and then stir everything together, mixing well. Pop in the kaffir lime leaves and approx. 75ml of the stock. Turn the heat to high and bring to the boil, and then reduce to a simmer. Cook for 25-30 minutes, until the potatoes are cooked through and the sauce has reduced slightly.
If at any stage you feel the curry needs extra liquid, or if you prefer a runnier consistency, simply add more stock.
Finally, scatter with lots of fresh coriander and serve.