Thai Green Chicken Curry
This healthy dish is refreshingly fragrant and packed with flavour. I use this hassle-free recipe when I don’t have time to make a curry paste from scratch buying readymade instead from my local Asian store. Green chillies are used in the paste giving the dish its light green colour. Although the ingredients are not fixed most authentic green curry pastes also include lemongrass, garlic, ginger, Kaffir lime peel, ground coriander and cumin.We love spicy dishes, and this recipe is especially so. Halve the amount of curry paste for a gentler taste.
Ingredients
- 2 tbsp olive oil
- ½ medium onion chopped
- 60 ml green curry paste
- 400 ml coconut milk
- 250 ml chicken stock
- 12 curry leaves
- 2 tbsp Xylitol or brown sugar
- 600 g cubed chicken breast or thighs
- 1 lime Juice
- 1 spring onions sliced
- salt to taste
- coriander leaves to serve
- 2 sliced paprika peppers to serve
Instructions
- Heat the oil in a large pan/ skillet over medium heat. Cook onion, stirring, for 3 -4 minutes until softened
- Add the curry paste and cook, stirring, for about 3 minutes until fragrant.
- Add coconut milk, chicken stock, Xylitol and curry leaves and stir well. Turn up the heat and bring gently to the boil, then simmer, stirring occasionally, for 8-10 minutes or until slightly reduced.
- Add cubed chicken and simmer for 8-10 minutes or until just cooked. Remove from heat and season with lime juice and salt.
- Serve curry with rice and a scattering of fresh coriander or Thai basil and thinly sliced paprika pepper and spring onion.