I haven’t explored thai cuisine at home for a while and with the freezing “beast from the east” cooling down London again, a night in with some hot food was definitely one of my better ideas :). I got this recipe a few years ago from a friend from university when me and one of my closest friends decided to hold a thai dinner party.. Both this Thai Green Curry and the thai dessert recipe to follow bring back such fantastic memories and are amazingly easy to make.
– 3 chicken breasts chopped into chunks
– soy sauce
– lots of ginger
– lemon juice
– 1 tin coconut milk
– coconut cream
– High quality green curry paste (it’s up to you how much you use but i started with one tbsp to start).
– 1 Onion
– Baby Corn
– Mange tout peas
– Bamboo shoots
– Baby spinach
– Lots of Coriander
NOTE: You can use any vegetable that you fancy but these work well as they soak up the juice; carrots, baby spinach, asparagus, cauliflower etc.
1. Marinate the chicken in grated ginger, soy sauce, crushed garlic and lemon juice for at least an hour.
2. Stir fry the chicken in small batches on high heat so that it’s still a little raw inside. Put in a bowl and leave till the end.
3. Prep your vegetables.
3. Chop the onion finely,put tablespoon of curry paste in pan on hot and fry in a little oil til it’s really fragrant.
4. Add onion and fry it on low heat with olive oil and finely chopped whole clove of garlic..Garlic must brown, you get loads of flavour from it without the garlic breath.
5. Add broccoli first, takes longest to cook, then other veg, keep stir frying til cooked but slightly crunchy.
6. Add can of coconut milk and simmer.Taste and see if it needs salt and pepper or more curry paste, or even ginger.
7. Add the chicken just before ready to eat and cook through.
8. Chop up some coriander and add to dish and serve some on the side too, it makes it really yummy
9. Serve with Basmati rice.