This is a really quick and easy curry, with an authentic Thai taste, as long as you use a good quality paste for your base. It’s perfect for a weeknight dinner and reheats beautifully if you have leftovers. We happen to have some of the ingredients in our garden at the moment too, which is very handy – you can’t get fresher than just-picked.
A basic steel (not stainless) wok is a must-have. Ours is well-seasoned, as you can see.
2 tbs bought green curry paste (I use Valcom brand, from the supermarket)
2 tbs oil
300ml coconut milk – you can use a reduced fat one if you like
2 red Thai chillies
2 Kaffir lime leaves, finely sliced or 1/2 tsp of lime zest
4 chicken thigh fillets, diced
1 tbs fish sauce
A handful of chopped coriander leaves
A handful of chopped basil leaves
2-3 cups of veggies. I used a small eggplant and a baby pak choy in the one pictured, but broccoli, snow peas or beans would work too.
Heat a wok or frying pan, then add the oil. Once the oil is hot, add the curry paste and stir fry for a minute or two. Add the chillies and lime leaves or zest and stir fry for another minute. Add half the coconut milk and stir until the oil separates (about 3-4 minutes). Add the chicken and stir for 5-7 minutes or until it’s no longer pink on the outside. Add the remaining coconut milk, fish sauce and herbs, stir well, then add the veggies. Bring back to the boil, turn the heat down, cover and simmer for another 5 minutes or until the chicken is cooked through. Taste and add more fish sauce if needed. Serve with steamed rice.
