SUMMARY

An authentic Thai green curry is a popular dish and a classic flavour of Thailand.

Green curry works particularly well with chicken but you can substitute the chicken for pork, king prawns, or even beef if preferred. My personal preference is to use chicken thigh (skinned, boned and diced) rather than chicken breast as it has more flavour.

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 would also recommend a coconut milk sourced from Thailand if you can get it.

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

 

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METHOD

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. Tidy up the mange tout if required.
   
   
3. Let’s get cooking…… 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.)
   
   
4. 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. Keep stirring and keep the temperature up so you can see the liquid boiling at the edges.
   
   
5. 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).
   
   
6. 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).
   
   
7. 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.
   
   
8. Add the basil leaves, and stir. The curry is now ready to serve.