Thai Green Curry with Chicken

Ingredients

  • 400g chicken breast, thinly sliced
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons green curry paste (adjust based on spice preference)
  • 400ml coconut milk
  • 200ml chicken stock
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 200g green beans, trimmed and halved
  • 1 bell pepper (green or red), sliced
  • 1 courgette, sliced
  • 100g bamboo shoots, drained
  • juice of 1 lime
  • handful of Thai basil leaves
  • salt to taste
  • 2-3 kaffir lime leaves, optional

Method

  1. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chicken slices and sauté until they are fully cooked and no longer pink. Remove the chicken from the pan and set aside.

  2. Sauté the Vegetables: In the same pan, add another tablespoon of oil. Sauté the bell pepper, courgette, and green beans for about 4-5 minutes or until they start to soften but remain crisp. Remove them from the pan and set aside.

  3. Prepare the Curry: Lower the heat to medium and add the green curry paste to the pan. Fry it for 1-2 minutes until it becomes fragrant. Gradually pour in the coconut milk and chicken stock, stirring constantly to fully incorporate the curry paste with the liquids. Add kaffir lime leaves, if you’re using them.

  4. Simmer the Curry: Bring the curry mixture to a gentle simmer. Stir in the fish sauce and brown sugar, mixing until the sugar has dissolved.

  5. Combine Ingredients: Add the cooked chicken, sautéed vegetables, and bamboo shoots back into the pan. Stir well to ensure everything is evenly coated with the curry sauce. Allow the curry to simmer for another 5-7 minutes, or until the vegetables are perfectly tender.

  6. Final Touches: Remove the pan from the heat and stir in the lime juice and Thai basil leaves. Taste and adjust the seasoning with salt if necessary.

  7. Serve: Dish out the curry and serve it hot alongside steamed jasmine rice for a satisfying meal.