Friday, 18 April 2008

Thai Green Curry with Chicken and Peppers!

Well, here we go - that ubiquitous favourite, popular in restaurants, gastropubs and even my local Chinese takeaway...

Ladies and Gentlemen, won't you please pick up your cutlery for...

Thai. Green. Chicken. Cuuuurrrrrrrrry!!!!!!!!!

But seriously - this is one of those dishes where there is a reason why it is so popular. It is gorgeous, a perfect fit for the four fundamentals of Thai cuisine: hot, salty, sweet and sour.

And ever so easy to make (especially with the help of my old friend Mae Ploy!) With a food processor, making curry paste is one of the easiest and quickest things in the world. However, it can also get expensive if you have to buy all the ingredients from scratch, and many pre-made Thai curry pastes are excellent, quick and cheap! (I'm starting to feel like Delia now... must shut up!) Anyway, enough of the self-justification for buying something that isn't completely 'from scratch' ;)

Thai Green Curry with Chicken and Peppers!


Serves 4-6 depending on portion size!
  • 4 chicken breasts, diced
  • 1 red pepper
  • 1/2 courgette, cut into chunks and fried over a very hot heat for a few minutes
  • 1/2 aubergine, cut into chunks and fried over a very hot heat for a few minutes
  • 3 lime leaves, shredded
  • 1 clove garlic, crushed
  • 1" piece ginger, grated
  • 3 tbsp curry paste
  • 1 400ml tin coconut milk, or two small ones
  • Oil to fry
Heat oil in a hot wok, add 2 tablespoons of curry paste and fry for about 30 seconds. Add the chicken and fry until opaque. At this point add the ginger, garlic, lime leaves, any solids from the coconut milk and the remaining paste. Fry for another couple of minutes.

Stir in the remaining coconut milk and the red peppers, then turn to a simmer. Allow to simmer uncovered for about 6 minutes - until the peppers are slightly softened, but still have a good 'bite'.

Add the aubergine and courgette, simmer for another couple of minutes and serve over steamed rice.

How easy was that!


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5 comments:

Peter M said...

Easy-peasie, I say! It's one of my favourites be it in or at an eatery.

It's a little more fun to eat at home...licking up the coconut milk out of the tin!

Helen said...

i think that some of the shop bought curry pastes that you can get nowadays are actually really good. I find that if you want to make your own though, just buy enough ingredients to make a big batch which is more cost effective and it freezes really well. You could even put it in ice cube trays so then you have the perfect portions each time!

giz said...

Thai Chicken Curry is such a fabulous dish because it just makes up quickly and never disappoints. It's also one of those make it at home or order it when you go out and you don't get tired of it.

Mike of Mike's Table said...

I love Thai food and this looks excellent! I'm also a fan of the store-bought curry pastes, although I feel guilty about it every time...not that its stopping me! lol

kittie said...

Peter - how did you know!

Helen - good tip on the ice cube tray - thanks!

Giz - Exactly - 'real' fast food!

Mike - good to know I'm not the only only foodie cheat ;) As long as it tastes good!!