Thai green curry
Thai
Thai green curry
A jar of paste, a tin of coconut milk, and the green vegetables that are left.
Before you cook
Thai green curry takes its colour from fresh green chillies, coriander root, and herbs pounded into a paste, then fried in coconut cream before the liquid goes in. Frying the paste is what keeps it from tasting raw. This version uses a jar, which is the weeknight form of that paste.
- Serves
- 4
- Time
- 35 min
- Level
- Weeknight
- Energy
- 460kcal
- One-pan
Contains fish.
Equipment
- Wok or wide pot
- Knife and board
- Spoon
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1925 kJ
- 460 kcal
- Protein
- 34 g
- Fat
- 32 g
- Carbohydrate
- 10 g
- Sugars
- 5 g
- Fibre
- 2 g
- Salt
- 1.5 g
- Sodium
- 600 mg
This batch, 4 servings, is about 7699 kJ (1840 kcal), with 20 g sugars and 6 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the oil in a wide pot over medium heat. Add the curry paste and stir for 1 minute, until it smells fragrant.
- 02
Add the chicken and stir until the outside turns opaque, about 3 minutes.
- 03
Pour in the coconut milk and water. Bring to a simmer, then add the zucchini and beans.
- 04
Simmer for 10 to 12 minutes, until the chicken is cooked through and the vegetables are tender.
- 05
Stir in the fish sauce, sugar, and the juice of half the lime. Taste, and add more fish sauce or lime if it needs it.
- 06
Take the pot off the heat, stir through the herbs, and serve with rice.
Times are a guide. If it needs another minute, give it another minute.
To serve
Over rice, with the sauce. I keep the heat in the bowl, not on a shared platter that goes cold.
Keeping it
Cool it and keep it in the fridge for 3 days. The sauce thickens. Loosen it when you reheat it, and make the rice fresh if you can.
Leftovers
- Green curry fried rice
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Thai green curry
Serves 4 · 35 min
Ingredients
- 1 tbsp neutral oil
- 600 g chicken thigh, cut into bite-sized pieces
- 3 tbsp Thai green curry paste
- 400 ml coconut milk
- 150 ml water
- 1 zucchini, cut into thick half-moons
- 150 g green beans, trimmed
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 lime
- Thai basil or coriander, a handful
- steamed rice, to serve
Method
- Heat the oil in a wide pot over medium heat. Add the curry paste and stir for 1 minute, until it smells fragrant.
- Add the chicken and stir until the outside turns opaque, about 3 minutes.
- Pour in the coconut milk and water. Bring to a simmer, then add the zucchini and beans.
- Simmer for 10 to 12 minutes, until the chicken is cooked through and the vegetables are tender.
- Stir in the fish sauce, sugar, and the juice of half the lime. Taste, and add more fish sauce or lime if it needs it.
- Take the pot off the heat, stir through the herbs, and serve with rice.
To serve
Over rice, with the sauce. I keep the heat in the bowl, not on a shared platter that goes cold.
Keeping it
Cool it and keep it in the fridge for 3 days. The sauce thickens. Loosen it when you reheat it, and make the rice fresh if you can.