Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
35 Mins
Total Time:
55 Mins
This curry is incredibly easy to make and will suit all tastes as you can make it as sweet or as spicy as you want… This Thai Green Curry has to be one of the best I have ever made.
Ingredients
Adjust Servings
-
for the Thai green curry paste
- for the curry
- to serve
Instructions
- For the curry paste, place all the ingredients into a food processor and blitz to a paste. You can use the paste straight away or store in a jar in the fridge for 3 weeks (for this recipe you only require 2 tbsp of paste).
- Heat the oil in a wok or large frying pan. Add 2 tbsp green curry paste and sugar, cook on a high heat for about a minute, stirring continuously. Reduce the heat and stir in the chicken and lime leaves until coated in the paste. Add the coconut milk, fish sauce and bring to a simmer. Cook for 25-30 minutes until thickened slightly.
- Stir in the coriander and lime juice. For the last 3-4 minutes add the beans until tender. Taste for seasoning - add more fish sauce if needed.
- Leave the curry to rest for a few minutes so the sauce becomes creamier. Serve with lots of fragrant Thai jasmine rice. Enjoy!
Notes
- If you are unable to find kaffir lime leaves use the grated zest of an extra lime.
- If your curry tastes too spicy add some more sugar.
- If the curry is not spicy enough fry a little more curry paste in some oil for a minute and add to the sauce.