Thursday, April 14, 2011

Thai Green Chicken Curry ...

Kirby is home until Friday and she put in a request for Thai Green Chicken Curry (Angus recently went to Noosa and went to Wok Masters and learned how to make this curry). He is very organised in the kitche, chopping and preparing everything beforehand.
1 kg chicken breast fillet, sliced thickly
4 cloves garlic, finely chopped
1 Tblspn fresh ginger, finely chopped
4 Tblspns Green Curry Paste (we used Medium, perhaps Mild would be best for us)
2 Tblspn palm sugar, grated
1 Tblspn Fish sauce
6 basil leaves
2 kaffir lime leaves (we used lime zest instead)
1 Tblspn olive oil
100mls vegetable stock
400 mls coconut cream
300 gms bamboo shoots, drained
300 gms fresh green beans, topped, tailed and halved
1 carrot, sliced
1 large onion, finely diced
1 large zucchini, sliced
(bean sprouts and broccoli would be nice too)
Method - mix together chicken breast and curry past in medium bowl. Set aside to marinate.
Combine onion, garlic and ginger in a bowl.
Heat oil in a heavy based pot or wok, add onion, garlic & ginger, stir-fry until it is just browned. Add 1/2 tin of coconut milk to wok and mix for 1 minute.
Add chicken mixture to the wok, mix with the coconut mixture on high for 2 minutes. Toss in carrot, beans, bamboo shoots & zucchini, stir fry, add stock and cook 2 minutes.

Add remaining coconut milk, reduce heat and simmer and cook gently uncovered for approx. 10 minutes until mixture thickens slightly and chicken is cooked through. Stir regularly.
Add in kaffir lime leaves and basil. Add palm sugar and fish sauce. Simmer 2 minutes longer.
Serve the curry with steamed fragrant Jasmine or Basmati rice.
A very warming dish for a cold night.
Then to be extra naughty, I made a Sticky Date pudding with butterscotch sauce.
Recipe will follow a bit later this afternoon when I get home from work.

Cheers - Joolz


  1. Oh Yum! That sounds so tasty.

  2. I was drooling as I read that. Next time you are up in Adelaide you should go to Lien Heng in Central Market and get a packet of kaffir lime leaves ($1-2 I think) to take back, they freeze quite well and you just take out a couple when you need them. That's one meal on my menu for next weekend.

  3. Oh I think I know what we are having for dinner tonight now , I love a thai green curry and we haven't had it for ages! Thanks for the idea.
    (the pudding looks pretty good too!)

  4. Thanks, Pip. Kaffir lime leaves just don't seem to be around down here so will do just that!


  5. Looks delicous. Had a little chuckle at the tomato sauce bottle on the table. Just like us.


  6. The date pudding sounds devine and I have recently discovered how much I love curry! Do you know the difference between green curry and red curry as far as the taste?

  7. Mmmmm, looks good! I love Thai food and am going to try your recipe, but first I have to try to convert the measurements to cups and teaspoons! :-)


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