Monday, April 16, 2012

Howzat with Daryl & Thai Green Curry Chicken...

We had a very busy weekend. We had friends from Adelaide come to stay the weekend and also had another couple stay with us on Saturday night. We had a function on in our small town which we all attended - Daryl Braithwaite performed at our Mayoral Charity Cabaret (proceeds to our local hospital). We helped sponsor the event to we got to meet Daryl after the show. He still has a very good voice and was a very friendly guy and he and his band put on a good show. Lots of Aussie women would remember him as the front man for the group, Sherbet in the 70's. He's 63 years old now!
Sunday night, after our guest had left to head back to Adelaide, Gus and I cooked up this Thai Curry for dinner. I did all the prep work then he put it all together. It is a delicious recipe - so flavoursome. You really get the 'hot/sweet/sour' combo with this one. Give it a go, you won't be disappointed!

Thai Green Curry Chicken
(serves 6)
Preparation time: 30 minutes
Cooking time: 15 minutes

Set out all ingredients ready to go…

1 kg chicken breast, sliced medium thick
4 cloves garlic, chopped
1 tablespoon ginger, grated
4 tablespoons good Green Curry Paste
2 tablespoons palm sugar, shaved/chopped
1 tablespoon fish sauce

6 Thai basil leaves
2 kaffir lime leaves, finely sliced & 1 tablespoon lime juice
1 tablespoon olive oil
100 mls vegetable stock
400 mls coconut cream
big handful of snow peas, sliced
300 gms bamboo shoots (&/or bean shoots)
300 gms fresh green beans, topped, tailed and halved
1 carrot, sliced (be creative – flowers, half moons, angle cut)
1 large onion, finely sliced
1 large zucchini, sliced


Mix together chicken breast & curry paste in medium bowl. Set aside to marinate.
Combine onion, garlic & ginger in a bowl. You are ready to wok!
Heat oil in the wok, add onion, ginger & garlic, stir-fry until onion is just browned. Add 200mls of the coconut cream to wok and mix for 60 seconds.
Add meat & paste mixture to wok, mix with the coconut mixture on high for 2 minutes. Toss in carrot, beans, bamboo shoots & zucchini, stir-fry, add stock and cook for 2 minutes.
Add remaining coconut cream, reduce heat to simmer and cook gently uncovered for approx. 8 minutes or until curry mixture thickens slightly and chicken is cooked through. Stir regularly while curry is simmering.
Add kaffir lime leaves, lime juice and Thai basil. Add in palm sugar and fish sauce. Leave to simmer 2 minutes before serving.
Serve with fragrant jasmine rice
Cheers - Joolz


  1. is it hot, as I don't do anything which is hot and spicy.......

    Gill in Canada

  2. I do love curry--but wonder what is the difference between green and red curry paste! It is something that I usually order at Pei Wei and their curry is green. I'll be trying your recipe soon!

  3. I love Green Curry Chicken - and since I'm trying my darndest to clear out the pantry and freezer, I think this will be on the menu for tomorrow night! Thanks, Joolz! <3


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