Easy green chicken curry. #yum.
You forget how easy it is to cook Thai green curry.
Especially when you buy the green curry paste. LOL.
The trick?
Add the lime leaves with coriander just before serving….
Adulterated from BBCfood
You need for 8 fashionista or 35 models
250g new potatoes, cut into chunks
100g green beans, trimmed and halved
add broccoli and snow peas and any other green stuff
2 tabs vegetable or sunflower oil
3 garlic clove, chopped
2 rounded tbsp or 4 tsp Thai green curry paste (you can’t fit the tablespoon into some of the jars) depending how strength and hotness of the paste
400ml can coconut milk x 3
3 tsp Thai fish sauce
2 tsp caster sugar
½ chicken breast per person about.
3 fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
A good handful of basil leaves, coriander and chillis to serve.
boiled rice.
• Pull on your Prada pinny
• Grab your Miu Miu heels.
• Open wine to guzzle.
• Cut up the potatoes and top and tail beans/broccoli/snow peas.
• Put the potatoes in a pan of boiling water and cook for 5 minutes.
• Throw in the beans/snowpeas etc and cook for a further 3 minutes, by which time both should be just tender as your Loewe bag.
• Drain and put to one side. That’s the potatoes and vegetables. And your wine glass.
• In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden as a Gucci bag. This should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
• Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
• Next, pour in the coconut milk and let it come to a bubble.
• Stir in the fish sauce and sugar, then the pieces of chicken.
• Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked (Or if cooking ahead let the chicken slowly steep in the coconut milk over an hour or so.)
• Before serving tip in the potatoes and beans/snow peas/broccoli and let them warm through in the hot coconut milk, then add a lovely flavour by stirring in the shredded lime leaves (or lime zest).
• The basil leaves must go in next, but only leave them briefly on the heat or they will quickly lose their brightness.
• Accessorise with the coriander, more lime leaves and some chilli if you feel like it.
• Serve with boiled rice.
• Superbe.
