I absolutely adore Thai food. I could happily eat Thai at every meal, and never get bored. The flavours are just so sublime; so intense yet delicate at the same time… practically orgasmic!
Now, I know I’m ‘dieting’, for want of a better word (i.e. trying to lose weight), but I think it’s important to have something nice to look forward to, and for me Thai curry is that ‘something’. You’d think that this is a very fattening dish, but actually, I’m reliably informed that coconut is not as evil as people think it is, and if you’re frying in coconut oil instead of sunflower/vegetable oil, you’re doing a very positive healthy thing – so knock yourself out once in a while, I say!
It’s surprisingly easy to make a really authentic-tasting Thai green chicken curry from scratch. The only pre-made ingredient I use is a really good curry paste, which is the best I’ve ever tasted (even better than home made). The one I use is Mae Ploy, which I get from the world foods isle at our local Tesco superstore. If your supermarket doesn’t stock it, look for it online; it’s worth it to get the flavour just right.
A quick note regarding the ingredients, before I share the recipe.
Kaffir lime leaves: many supermarkets sell dried kaffir lime leaves, but they’re nowhere near as nice as the ones you buy in jars, preserved in water. I buy mine in bulk at Amazon; they last ages in the fridge, and are good value for money.
Thai basil: don’t be tempted to use normal basil; it’s not the same. This is another ingredient I buy in bulk at Amazon.
Palm sugar: I believe this has a lower GI than sugar or honey, but the reason I buy it is because the taste is that bit more authentic (though I will use honey if I’ve run out of palm sugar). Again – bought in bulk at Amazon
This recipe makes enough Thai green chicken curry for two very generous portions or three normal portions (you can freeze any leftovers).
- 1tbsp oil (I use virgin coconut oil, but sunflower oil will suffice)
- 2 skinless, boneless chicken breasts, diced
- 1 medium onion: peeled, topped and tailed, halved and sliced
- 2-3 mushrooms, quartered
- 1-2tbsp green Thai curry paste (depending on how hot you like your curry to be)
- 1tbsp Thai fish sauce
- 2tsp palm sugar
- 1tbsp kaffir lime leaves
- 1 tin coconut milk
- Generous handful of frozen peas (unless you’re lucky enough to live somewhere where it’s easy to get pea aubergines!)
- 1 rounded tsp Thai basil
Heat the oil in a large, lidded frying pan. Add the chicken and cook until all sides are sealed. Stir in the onions and mushrooms, and cook gently until softened.
Add the curry paste, fish sauce, palm sugar and lime leaves, and stir well until the meat and veg are well coated. Add the coconut milk, turn the heat up and bring just about to the boil.
As soon as the curry starts to boil, turn the heat down to the lowest setting, stir in the peas, then cover the pan. Cook for 10-15 minutes, stirring occasionally, until the meat is cooked through. Stir in the Thai basil and serve with rice or noodles.