Thai Green Curry
A fragrant, creamy coconut curry with chicken and vegetables. Frying the curry paste first is the key to deep flavor.
by Culicious Kitchen
Ingredients
- 3 tbsp green curry paste
- 400 ml coconut milk
- 600 g chicken thighs
- 1 red bell pepper
- 150 g green beans
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 lime
- Thai basil leaves
- 1 tbsp vegetable oil
Method
- 1
Heat the oil in a pot over medium heat. Add the curry paste and fry, stirring, for 1-2 minutes until it darkens and smells fragrant. Frying the paste 'blooms' the spices — don't skip this.
- 2
Spoon in the thick cream from the top of the coconut milk can (if separated) and stir until it sizzles and the oil starts to split — another flavor-building step. Then pour in the rest of the coconut milk.
- 3
Add the sliced chicken and bring to a gentle simmer. Cook for 10 minutes until the chicken is cooked through.
- 4
Add the bell pepper and green beans and simmer 5-7 minutes until tender but still vibrant.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.