Cooking with Tan Chef Tan Mackay

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Easy Peasy Thai Cuisine

Thai Green Curry

delicious chicken thai green curry

Easy peasy :   ★ ★   
Economic :   ★ ★   
Can freeze :   ★ ☆   
Healthy :   ★ ☆   
Spicey :   ★ ☆   

4 Servings

Preparation time approx 15 minutes

Cooking time approx 20 minutes (excludes rice)

SUMMARY

A traditional flavour of Thailand, the green curry works particularly well with chicken or pork, but some prefer king prawns or even beef.

My particular preference is to use chicken, and given a choice I would prefer chicken thighs (skinned and boned) over chicken breast, as the darker meat has more flavour. Chicken thighs are usually cheaper too – so that’s an added bonus.

The choice of vegetables to accompany this dish are arbitrary, but I would recommend baby sweetcorn, red pepper, and mange-tout as a combination that has flavours, colours, and textures that suit this curry.

I recommend a coconut milk sourced from Thailand if you can get it. Also, an authentic green curry would use palm sugar, however I’ve found that soft dark brown sugar makes a really good substitute (and I’ve even used pieces of plain fudge before now!).

Traditionally served with rice, and also it's not unusual to be served with a small plain omelette in my native Thailand.

 

thumbnail for Thai Green Curry video link
Click to watch video

SUMMARY

A traditional flavour of Thailand, the green curry works particularly well with chicken or pork, but some prefer king prawns or even beef.

My particular preference is to use chicken, and given a choice I would prefer chicken thighs (skinned and boned) over chicken breast, as the darker meat has more flavour. Chicken thighs are usually cheaper too – so that’s an added bonus.

The choice of vegetables to accompany this dish are arbitrary, but I would recommend baby sweetcorn, red pepper, and mange-tout as a combination that has flavours, colours, and textures that suit this curry.

I recommend a coconut milk sourced from Thailand if you can get it. Also, an authentic green curry would use palm sugar, however I’ve found that soft dark brown sugar makes a really good substitute (and I’ve even used pieces of plain fudge before now!).

Traditionally served with rice, and also it's not unusual to be served with a small plain omelette in my native Thailand.

 

thumbnail for Thai Green Curry video link
Click to watch video

*** THIS CELL DELIBERATELY LEFT BLANK ***

 

INGREDIENTS

  • 500g Chicken thighs
  • 100g Baby sweetcorn
  • 100g Mange-tout
  • 1 x Pepper (red)
  • 1 x Courgette
  • small handful of Basil leaves
  • For the curry sauce:

  • 400ml tin Coconut Milk
  • 3 x TBS Thai Green Curry Paste
  • 1 x TBS Soft dark brown sugar
  • 1 x Chicken stock cube
  • pinch of Salt

  • Rice to accompany dish

Prepared ingredients for delicious thai green curry

 

METHOD

(There’s a lot of stirring on the hob and, although I would normally recommend using a wok, there are times when I might favour my enamelled cast iron pot. It makes chasing the curry paste around a little easier while I try to dissolve it, but a wok is fine – I just wanted to explain the photograph.)

    To prepare:

  1. Remove any skin and bone, and cut the chicken into suitable sized pieces (about 3 – 4 cm).

  2. Cut the baby sweetcorn, pepper and courgette into sizes of around 3cm.

  3. Tidy up the mange-tout if required.

  4. Let’s get cooking……

  5. Put half of the tin of coconut milk into the wok. (Note: Different brands have different textures in the tin, and some of the ingredients might have settled. Don’t panic, have a stir inside the tin with a spoon and perhaps scoop some of the settled milk from the bottom of the tin.)

  6. A medium heat is required to get the milk almost boiling and then add 3 rounded tablespoons of the green curry paste. Keep stirring until the curry paste is totally dissolved in the coconut milk and you have an even creamy texture.

  7. Keep stirring and keep the temperature up so you can see the liquid boiling at the edges.

  8. Add the pieces of chicken, adjust the temperature as needed to keep the pan bubbling hot, and keep stirring until the chicken is evenly coloured (about 2 – 3 minutes).

  9. Crumble the chicken stock cube into the wok. Add a pinch of salt and one rounded tablespoon of dark soft brown sugar to the wok. Add a further quarter of the tin of coconut milk to the wok, give a good stir and bring the liquid back to the boil. Stir gently until the chicken is nearly cooked through (about 5 – 6 minutes).

  10. Add the remainder of the coconut milk. Add the baby sweetcorn, mange-tout, pepper, and courgette (all the vegetables except the basil), and stir while bringing everything back to the boil. Then reduce the heat and simmer for 5 minutes.

  11. Add the basil leaves, and stir. The curry is now ready to serve.

  12. Serve with rice.

 

METHOD

(There’s a lot of stirring on the hob and, although I would normally recommend using a wok, there are times when I might favour my enamelled cast iron pot. It makes chasing the curry paste around a little easier while I try to dissolve it, but a wok is fine – I just wanted to explain the photograph.)

    To prepare:

  1. Remove any skin and bone, and cut the chicken into suitable sized pieces (about 3 – 4 cm).

  2. Cut the baby sweetcorn, pepper and courgette into sizes of around 3cm.

  3. Tidy up the mange-tout if required.

  4. Let’s get cooking……

  5. Put half of the tin of coconut milk into the wok. (Note: Different brands have different textures in the tin, and some of the ingredients might have settled. Don’t panic, have a stir inside the tin with a spoon and perhaps scoop some of the settled milk from the bottom of the tin.)

  6. A medium heat is required to get the milk almost boiling and then add 3 rounded tablespoons of the green curry paste. Keep stirring until the curry paste is totally dissolved in the coconut milk and you have an even creamy texture.

  7. Keep stirring and keep the temperature up so you can see the liquid boiling at the edges.

  8. Add the pieces of chicken, adjust the temperature as needed to keep the pan bubbling hot, and keep stirring until the chicken is evenly coloured (about 2 – 3 minutes).

  9. Crumble the chicken stock cube into the wok. Add a pinch of salt and one rounded tablespoon of dark soft brown sugar to the wok. Add a further quarter of the tin of coconut milk to the wok, give a good stir and bring the liquid back to the boil. Stir gently until the chicken is nearly cooked through (about 5 – 6 minutes).

  10. Add the remainder of the coconut milk. Add the baby sweetcorn, mange-tout, pepper, and courgette (all the vegetables except the basil), and stir while bringing everything back to the boil. Then reduce the heat and simmer for 5 minutes.

  11. Add the basil leaves, and stir. The curry is now ready to serve.

  12. Serve with rice.

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