Green Chicken Curry

Green Chicken Curry

By The Weekly  , ,

April 16, 2016

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  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings


2 tbsps peanut oil

750 g chicken thigh fillets, trim fat, cut into cubes

¼ cup green curry paste

400 ml pack coconut cream

2 kaffir lime leaves, slice finely

150 g green beans, trim, halve

1 zucchini, halve lengthways, slice

¼ cup coriander leaves

2 tbsps lime juice

1 tbsp fish sauce

1 tbsp grated palm sugar (or use brown sugar)

¼ cup Thai basil leaves, plus extra to serve

Hot cooked rice, to serve


1Heat oil in a large wok or frying pan over high fire. When hot, stir-fry chicken in two batches for 3 to 4 mins on each side until well-browned. Remove and set aside.

2Using the same wok, stir-fry curry paste for 1 min. Add coconut milk and lime leaves. Lower to a gentle fire and cook for 5 mins.

3Return chicken to wok with vegetables and coriander. Cook gently for 5 mins until vegetables are tender.

4Season with juice, fish sauce and sugar. Stir basil through and serve with rice and extra basil.

Photo: Bauer/Rob Shaw