Green Thai chicken curry

This is my favourite Thai curry, with its incredibly fragrant sauce flavoured with ginger, lemongrass and kaffir lime leaves for a light and refreshing flavour. Even better, it comes together quicker than ordering one online, for a fraction of the cost, it tastes incredible and you can make enough to fridge or freeze for future you.

Time to prep : 10

Time to make : 20

Makes : 4

Ingredients

6 tbsp green Thai curry paste

2 garlic cloves, minced

2-inch chunk of fresh ginger, peeled and grated

1 tbsp lemongrass paste

2 tbsp olive oil

250ml chicken or vegetable stock

400ml tin coconut milk (I use full fat)

2 tsp Thai fish sauce

1 tbsp soft light brown sugar

3 kaffir lime leaves, torn in half

1 lemongrass stalk, brusied*

350g chicken thigh or breast fillets

120g mangetout

Pinch of salt

Juice of 1 lime

To garnish: Fresh coriander or Thai basil, chopped peanuts

Method

1. Put the green Thai curry paste, garlic, ginger and lemongrass paste into a bowl and stir together until combined. Set aside.

2. Heat the olive oil in a heavy-based saucepan over a medium–high heat, then add the curry paste and cook for 2 minutes, stirring to release the fragrance. Pour in the stock and coconut milk and bring to a gentle simmer.

3. Stir in the fish sauce, brown sugar, kaffir lime leaves and lemongrass and cook for another few minutes. Add the chicken thighs or breast and cook over a medium heat for 8 - 12 minutes until the chicken is cooked through.

4. Add the mangetout and simmer for another 3 minutes, then season with a pinch of salt and squeeze in the lime juice.

5. Serve with jasmine rice with coriander or Thai basil leaves torn over and scatter with chopped peanuts, if using.

Nutritional Information

(per cookie)

420 calories

28g protein, 18g carbs, 26g fat

Good to know:

• GF, DF

• To bruise lemongrass: trim the woody top and root end, then use the back of a knife or a rolling pin to bash the white bulb end firmly a few times until it starts to split. This releases the oils and gives you much more flavour.

• This delicious curry isn’t meant to have a thick, heavy sauce. It’s best served with steamed jasmine rice, to soak up the delicious extra sauce.

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Freeze for up to 3 months; defrost overnight in the fridge and then reheat until piping hot.