Thai Green Chicken Curry (Green Thai)

Ingredients

• 500g chicken fillet in small strips
• 2 peppers diced into medium cubes
• 1 onion diced into medium cubes
• 1 handful of green beans or mangetout
• 2 chillies, sliced (optional)
• 2 spring onions, sliced
• 400ml coconut milk (see image below)
• 1-2 tbsp green curry paste (see image below)
• 1/2 tsp sugar (optional)
• 2 tbsp fish sauce (adjust if necessary)
• 1 tsp ground turmeric
• Coconut oil

Green Curry Paste and Thai Coconut Milk

Fish Sauce

Method

1. Prepare all the vegetables and the chicken breast before you start cooking as the preparation is very quick

2. Over high heat, and in a wide pan, fry the curry paste in the oil for 2-3 minutes, be careful not to burn the paste

3. Add the coconut milk and the turmeric and let it boil (4-5 min)

4. As soon as it boils, add the chicken and stir until it is cooked but still tender; don’t cook it for too long or the chicken will start to shred

5. As soon as you notice the chicken is cooked (white), add the chopped vegetables and mix. They should cook over high heat for about 7-10 minutes. The secret of the curry is not to overcook it so the vegetables are cooked but still crunchy

6. Adjust the seasoning with the sugar and the fish sauce

7. Serve with rice (optional) and lemon slices to squeeze over the top