Thai Green Curry with Chicken

• 1 tbsp vegetable oil
• 2 tbsp Thai green curry paste (according to taste)
• 1 tbsp soft dark brown sugar
• 1–2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
• 750 g (1½ lb) skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
• 6–8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
• 400 ml (14 fl oz) coconut milk
• 1 good shake of Thai fish sauce or light soy sauce
• 1 small handful of coriander leaves, roughly chopped
• ½–1 ea. lime, juiced

Ingredients for 5 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the oil in a wok or large frying pan.

   Stovetop
2. 2

   Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.

   Stovetop
3. 3

   Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.

4. 4

   Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly.

   Stovetop
5. 5

   Stir in the coriander and lime juice.

6. 6

   Check for seasoning, adding more fish sauce or soy sauce if needed.

7. 7

   Leave the curry to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.

8. 8

   Serve with lots of fragrant Thai jasmine rice.