Green curry made with chicken, water chestnuts and green beans as well as prawn crackers on the side.
Thai curries are so delicious, naturally gluten free and despite the long list of ingredients, they are actually very easy and quick to make.
- 1 Tbsp green curry paste (I use Mae Ploy)
- 2 small onions or 1 large
- 5 garlic cloves
- 1 inch piece of ginger
- 1 lemon grass stalk
- 2 green chilli (deseeded)
- 1 tsp dried basil (or fresh, but I didn’t have any)
- 1 can coconut milk (400ml)
- 1 chicken stock cube (I used Kallo)
- 2 Tbsp fish sauce
- 1 large chicken breast
- 1 can water chestnuts
- Green beans (to taste)
- A few kaffir lime leaves (or 1 tsp of lime zest)
- 1 lime
- 1 tsp sugar
- Prawn crackers (which are naturally gluten free)
- Olive oil
- Roughly chop the onions, halve the green beans, grate the garlic and ginger, finely chop the lemongrass, chilli and basil and cut the chicken breast into small chunks.
- Heat up some olive oil in a non stick pan on medium heat and fry the curry paste until fragrant. Lower the heat to medium/low and add the onion, garlic and ginger. Fry for about 1 min. Add the fish sauce, chilli and lemongrass and fry briefly.
- Add the coconut milk, chicken, chicken stock, green beans, water chestnuts, kaffir lime leaves and basil. Simmer until the chicken is fully cooked. Don’t let it boil too hard as this will make the coconut milk curdle. The trick is too cook it slowly at a gentle heat.
- Add the sugar and simmer for a few minutes.
- Turn the heat off and add the juice of a lime. Mix well and serve.