I never usually put fresh coriander in my green curries, but I decided to give it a try as I had a huge bunch of it about to go off in the fridge. And wow, it was absolutely delicious! I never really make my curries quite the same so even if I’ve posted a green curry recipe before, I decided to share this one too as it turned out so good. 🙂
Thai food has to be one of my favourite cuisines ever. I pretty much developed a serious addiction to it after a backpacking trip to Thailand years ago. I could probably live on Thai curries! And despite all the ingredients needed, they are relatively quick to make – unless you’re making your own paste, but in all honesty I rarely have time for that. My favourite (and the most authentic one I’ve tried so far) is Mae Ploy. I always use this as a base with great results. And unlike many other brands I’ve seen, I love that this one doesn’t have any crap ingredients added (like sugar, vegetable oil, modified starch, etc). It’s clean and simple. 🙂
You can find it in most asian shops and in the world food section of some supermarkets.
(Recipe serves 3 to 4)
- 2 medium chicken breasts
- 1 can water chestnuts
- 1 can coconut milk (400ml) + 200ml water
- 2 heaped Tbsp green curry paste
- 1 bell pepper
- 1 large onion (or 2 small ones)
- 3 to 5 garlic cloves
- 1 inch piece of ginger
- 2 lemongrass stalks
- 1 large handful of fresh coriander (including stalks)
- 2 Tbsp fish sauce
- 1 tsp dried basil
- 1 Tbsp garlic powder (optional)
- 1 tsp ginger powder (optional)
- A few kaffir lime leaves (optional)
- 1 lime (or bottled lime juice)
- 2-3 Tbsp olive oil
- Finely chop the garlic, ginger, lemongrass and coriander (include the stalks as they are very flavourful!). Cut the chicken into strips, the water chestnuts in half, the bell pepper into chunks and slice the onion.
- Pan fry the curry paste in olive oil, on medium heat, until fragrant.
- Lower the heat to medium/low and add the onion slices. Fry for 1 min or 2, until they soften up.
- Add the garlic, ginger and lemongrass and keep on frying for about 1 minute. Add more oil if necessary.
- Add half of the coconut milk can as well as 200ml of water. Then add the chicken, water chestnuts, fish sauce, kaffir lime leaves, basil, coriander and garlic/ginger powder.
- Simmer on medium/low heat, stirring from time to time, 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 rest of the coconut milk, the bell pepper chunks and carry on cooking until they’ve softened up.
- Serve with a squeeze of lime on top.