I made this Thai green for a dinner party recently, paired with this Thai red curry because who can choose?! It’s a really easy choice if you’re cooking for a few people and packs a lot of flavour. You can make it the night before and store it in the fridge, which not only has the benefit of letting you enjoy the evening rather than focusing on cooking, but it really lets the flavour mature.
It’s also a great meal to make ahead and freeze if you’re busy during the week. To top it off it’s also healthy and therefore a great alternative to a takeaway curry.
Lastly, if I hadn’t already sold it to you, it’s the most versatile dish, you can sub any meat and pretty much an vegetable to suit what you like or what you’ve got in the fridge. Surely a winner?
Thai Green Curry
A great, easy, dish to fool everyone into thinking you're great at cooking!
- 4` Chicken Breasts (diced)
- 200 g Chestnut Mushrooms
- 100 g Onion
- 100 g Green Beans
- 100 g Peas
- 400 ml Coconut Milk (I use alpro)
- 4 tsp Thai Green Curry Paste
- 2 tbsp Lime Juice
- 2 cloves Garlic (or 2 tsp garlic powder)
- 1 tsp Lemongrass Paste
- 1 tsp Ginger
- 1 tsp Dried Basil
- 1 tsp Ground Coriander
- Fresh Coridander
- Salt and Pepper
Spray a pan with some coconut oil and fry the diced onion and garlic cloves.
When browned, add the chicken breasts. Mix in two tsps of the thai green curry paste, 1 tsp of lemongrass paste and the coriander powder.
After approx five minutes, when the chicken is cooked, add the mushrooms.
Next add the coconut milk and some water until the ingredients are covered. Add the rest of both pastes and the basil and ginger.
Next add the lime juice. Stir thoroughly and bring to a simmer.
Then add the peas and green beans and leave to simmer with the lid on.
Let it simmer for as long as possible, an hour would be ideal. Keep checking it and add more water if it gets dry or starts to stick.
Serve when it has thickened or the next day and top with chopped coriander.