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Green Chicken Curry

Prep Time15 hours
Cook Time20 hours
Total Time1 day 11 hours
Cuisine: Thai
Servings: 4

Ingredients

  • 450 g 1 lb boneless, skinless chicken things
  • 2 fresh lemon grass stalks
  • 1 1/2 tablespoons olive oil
  • 2-3 tablespoons Thai green curry paste
  • 3 tablespoons finely sliced shallots
  • 3 tablespoons coarsely chopped fresh ginger
  • 2 teaspoons shredded lime zest
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 225 g 8 oz frozen peas
  • 1 400 ml 14 fl oz can of coconut milk
  • 3 tablespoons water
  • a small handful of fresh cilantro
  • a large handful of fresh Thai basil or regular basil

Instructions

  • Cut chicken into 2.5 cm (1 in) chunks.
  • Peel off the tough outer layers of lemongrass, leaving the tender whitish center, and chop finely.
  • Heat a wok or large frying pan until very hot. Add oil. Add green curry paste and stir-fry for 2 minutes. Then add chicken. Mix until coated with curry.
  • Add lemongrass, shallots, ginger, lime zest, fish sauce, sugar, and salt. Stir-fry for another minute.
  • Add peas and pour coconut milk and water. Heat to boil and then turn low to simmer for 15 minutes or until chicken is cooked through (165 Fahrenheit or 75 Celsius). Serve with plain rice.

Notes

I got this recipe from the cookbook Simple Thai Cookery by Ken Hom. The majority of the recipe is similar except I used peas instead of pea aubergines (which at the time I didn't realized they were two different things.