Thai food is one of my favorite cuisines and I’m always trying to recreate the bold restaurant flavors. I had a lot of vegetables which I really needed to use up, so this green curry was a perfect option.
Red bell peppers are slightly more acceptable to B; he’ll pass the red peppers to me, but he will eat the rest at least (if I cook with green peppers, he’ll avoid the whole dish together).
Thai Green Chicken Curry
1 tbsp vegetable oil
3 garlic cloves, chopped
1 tbsp Thai green curry paste
1/2 onion, sliced
4-6 boneless skinless chicken breasts or thighs, sliced
1 (400ml) can coconut milk
green beans, trimmed
1 red bell pepper, sliced
1/2 jalapeno or thai chilis (optional)
1/2 lime, juice and zest
good handful of basil leaves and cilantro
rice, to serve
In a wok or large pan, heat the oil, and stir the garlic, curry paste, and onions for a few seconds to release all the flavors. Add the pieces of chicken, green beans, red bell pepper, eggplant and stir fry. Pour in the coconut milk and let it come to a bubble. Add the thai chili, lime juice and zest. Turn the heat down to a simmer and cook, covered, until the chicken is cooked. Once done, add basil and cilantro. Serve immediately with cooked rice, garnished with basil leaves and cilantro.