Thai Green Curry

One of the best known Thai dishes, this curry gets its colour and name from green chillies. In Thai it is called Gaeng Kiew Waan, which literally means ‘sweet green curry’. The ‘sweet’ in the name (waan) refers to the creamy mild green of the dish and not the taste. In Thai this colour is called ‘sweet green’.

Thai Green Chicken curry, best served with Jasmine rice.

Thai Green Curry Ingredients

This dish uses chicken but you can use pork, beef, prawns, tofu and any vegetables as a substitute

• 1 ¾ cup coconut milk

• 3 tbsp green curry paste*

• 1 cup chicken stock

• 1 lb chicken breast (3 to 4)

• 2 tbsp palm sugar, finely chopped

• 1 ½ - 2 tbsp fish sauce

• 3-4 kaffir lime leaves, roughly torn

• 1 ½ cup bamboo shoots, sliced

• 1 cup Thai basil

• 1 spur (large red) chilli or ¼ red bell pepper, julienned

PLEASE NOTE: If using store bought curry paste, the saltiness and spiciness can vary greatly between brands. I would suggest starting out with 3 tbsp and you can always add more to taste.

How to make Thai Green Curry

1. Reduce ¾ cup of coconut milk over a medium heat until thick and the oil starts to separate from the coconut milk.

2. Add the curry paste and stir for 2-3 minutes until aromatic.

3. Add the chicken breast and stir to mix with the paste and cook until chicken is about 70% done. Add bamboo shoots and bring to a boil

4. Add the kaffir lime leaves, chicken stock, remaining coconut milk, palm sugar and 1 tbsp fish sauce. Simmer gently for 10-15 minutes or until the chicken is fork tender.

5. Taste the sauce and add fish sauce or sugar as needed.

6. Stir in Thai basil, spur chillies or bell peppers.

7. Serve with Jasmine rice.