Simple Thai Green Curry
Thai green chicken curry
This is a delicious yet simple green chicken curry recipe for people seriously pushed for time. Thai green curry can be made using readily available curry paste, and just involves chopping some chicken and vegetables into bite sized pieces. A wonderful Asian curry that is full of healthy, fresh ingredients.
For loads more mouth-watering curry recipes, and a fantastic "cook from scratch" version of a Thai green curry, visit my brand new blog Spice Cauldron.
This recipe for Thai green chicken curry is so simple anyone can make it, and it is very fast to prepare. I use commercially available Thai green curry paste, which is good - but you can make the paste yourself if you want.
All the recipe really requires is a little bit of chopping, which can be done while other things are already cooking! It's lightning fast!
Thai green curry paste
2 chicken breasts
trimmed green beans
3 spring onions (scallions)
2 red chilies
juice of half a lime
Scallion Health Benefits
Scallions (also called spring onion or Chinese green onion) belong to the Allium family which also boasts garlic as a member. The health effects are similar, and include lowered risk of developing a series of cancers, and improved circulation, leading to reduction of high blood pressure, and prevention of heart disease. Remember: the more the onion makes you cry, the more antioxidants it contains!
Making the sauce
and preparing the other ingredients
Heat a wok until it is very hot. This is important in all wok cookery. Then add a tbsp of oil - I use groundnut oil.
When the oil is hot, add the green curry paste and stir to release the aromas for about 30 seconds.
Then add the coconut milk. I used the light version as it contains less saturated fat. Stir the mixture for a couple minutes until it starts to simmer, and all the curry paste is dissolved.
Adding the chicken
While the sauce is cooking through, wash and chop the vegetables. Chop the chicken breasts into small strips.
Add them to the sauce and stir to combine the ingredients. Although it is a green curry, I like to add small sticks of sliced red chili, for a bit of visual variety - and also because this is how I once saw the curry served in a Thai restaurant!
Stir occasionally, while simmering until the meat and vegetables are cooked - about 20-30 minutes.
Completing the curry
Add some chopped fresh coriander (cilantro) 5 minutes before the end of cooking time and stir into the curry. This adds some extra fragrance and some fresh color to it.
When finished, add the juice of half a lime and stir in.
Serve with plenty of boiled or steamed rice. I use ordinary rice cooked with bay leaf, but it is common to use jasmine rice for this recipe.
So that's it, in less than an hour. Thai green chicken curry!
Lemongrass Health Benefits
Lemongrass is famed for its stress-relieving and calming properties, and so can prevent early heart attacks. For the same reason, it is also good for those who have sleep difficulties. It helps prevent headaches and fevers, and exhibits a host of other properties including antiseptic, antibacterial and anti-fungal.It can be useful in the reduction of high blood pressure, and helps detoxify the pancreas, kidneys, bladder and liver. It also contains antioxidants which can help prevent cancer.
More Thai recipes to try out - Healthy & delicious
For much more...
visit The Curry Temple
My other recipes - The whole cookbook
- Easy Chicken Curry
- Chili Con Carne
- Spicy Jambalaya
- Hot Chicken Madras
- Chicken Chop Suey
- Pasta in Tomato & Tuna Sauce
- Chicken & Chorizo Paella
- Pearly Meatballs
- Spinach & Potatoes - Indian Style
- Mixed Bean & Pasta Soup
- Chicken Tikka Masala
- Crab & Sweetcorn Noodle Soup
- Spicy Coconut Mushrooms
- Chicken in Red Wine Sauce
- Quick Chocolate Pudding