Recipes
Chicken Thai Green Curry
What’s not to love about this Thai classic? A staple for many, everyone has their own version but here’s arguably the best. We use chicken, but this dish also pairs perfectly with prawn, beef or veg.
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Ingredients
Tips and inspiration
Rich with coconut milk and fragrant with Thai aromas in equal measure. This dish marries citrusy lemongrass, galangal, Makrut lime leaves with coconut milk to create such a depth of flavour and a crowd-pleasing meal. Pair your Thai green curry with sticky rice and garnish with zingy lime and Thai basil for all to enjoy.
Step one
To prepare the curry, place a pan over a medium high heat, add the tbsp. of vegetable oil and the spices from the spice sachet, keeping behind the makrut lime leaves.
Step two
Cook until aromatic, then add the chicken and leave to cook for a few minutes before adding the base sauce (from the smaller pouch) and simmering for a few minutes more.
Step three
Stir in the coconut milk (from the larger pouch) along with the makrut lime leaves reserved earlier, the broccoli, green beans, a few tablespoons of water and bring to a simmer for 4-5 minutes.
Step four
Serve with sticky rice, lime wedges and Thai basil.
Made with our delicious green thai curry
Our Thai Green Curry is inspired by the mouth-wateringly balanced flavours of Thai cuisine, bringing together spicy chillies and creamy coconut with citrusy top notes and herby aromas from ingredients such as lemongrass, galangal and makrut lime leaves.
Perfect with tofu, seafood, chicken, vegetables or beef.
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