Chicken Easy Main Asian

Fragrant Thai-style green curry

Name: Fragrant Thai-style green curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Cuisine: /asian, /asian recipes
Ingredients: 700g chicken breast fillet, cut into 2cm pieces; 6 tablespoons Thai green curry paste; 1 tablespoon vegetable oil; 1 teaspoon sesame oil; 1 red onion, finely chopped; 2cm piece ginger, grated; 1 tablespoon tamarind puree; 270ml can light coconut milk; 3 kaffir lime leaves; 2 lemongrass stems, white part only; 100g frozen peas; 1/4 cup (60ml) fish sauce; 1 tablespoon light soy sauce; 1 tablespoon chilli sauce; 200g snow peas, sliced on the diagonal; 2 tablespoons lime juice; Leaves of 1 bunch coriander, chopped, plus extra leaves to garnish; Steamed jasmine rice, to serve; Lime wedges, to serve; 4 spring onions, sliced on the diagonal

1 rating

30m

Jump to recipe

Warm up this winter with this aromatic Thai chicken curry.

700g chicken breast fillet, cut into 2cm pieces
6 tablespoons Thai green curry paste
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 red onion, finely chopped
2cm piece ginger, grated
1 tablespoon tamarind puree
270ml can light coconut milk
3 kaffir lime leaves
2 lemongrass stems, white part only
100g frozen peas
1/4 cup (60ml) fish sauce
1 tablespoon light soy sauce
1 tablespoon chilli sauce
200g snow peas, sliced on the diagonal
2 tablespoons lime juice
Leaves of 1 bunch coriander, chopped, plus extra leaves to garnish
Steamed jasmine rice, to serve
Lime wedges, to serve
4 spring onions, sliced on the diagonal

Method

1.

Mix chicken in a bowl with half the curry paste, and mix to combine. Cover and set aside in fridge for 15 minutes.
2.

Heat oils in a large, deep frypan over medium heat. Add onion and cook, stirring, until softened. Add ginger and cook for 1 minute.
3.

Add remaining curry paste and stir for a few seconds. Add chicken and stir for a further 5 minutes. Place tamarind puree in a jug with 150ml boiling water. Stir to dissolve, then add to pan with coconut milk, lime leaves and lemongrass.
4.

Bring to a low simmer (don't boil as chicken will toughen). Simmer for 10 minutes, then add peas, fish sauce, soy and chilli sauce.
5.

Cook for 5 minutes, then add snow peas and cook for 1 minute. Taste and adjust seasoning if required.
6.

Stir through lime juice and chopped coriander.
7.

Serve on rice with lime wedges, and garnish with spring onion and coriander leaves.