Thai Green Curry

Oct 28, 2009
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  • 1 tbsp oil
  • 2 tbsp green curry paste
  • 400ml can coconut cream
  • 600g chicken thigh fillets, cut into bite-size pieces
  • 230g can bamboo shoots, drained
  • 1 tbsp fish sauce
  • 6 Kaffir lime leaves
  • 2 tsp palm sugar or soft brown sugar
  • 1 stalk lemon grass, white part only
  • 2 tsp green peppercorns, drained
  • 200g  beans, cut into short lengths
  • 1/2 cup Thai basil leaves


  1. Heat the oil in a wok or heavy-based pan. Add the paste and cook until fragrant.
  2. Add the coconut cream and 1 cup water.
  3. Bring to the boil, stirring, and cook for 10 minutes over high heat until oil bubbles break the surface.
  4. Add the chicken, bamboo shoots, fish sauce, lime leaves and sugar.
  5. Lightly bruise the lemon grass with the back of a knife and add. Simmer for 10 minutes, stirring occasionally.
  6. Add the peppercorns and beans and cook for 10 minutes, or until the sauce has thickened.
  7. Remove the lime leaves and lemon grass and stir in the basil.

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