This Thai green curry is a hot choice for your weeknight dinners.
Whether you’re feeding the whole family or you’re flying solo through self-isolation, this delicious recipe is ideal for easy batch-cooking that will keep everyone happy (or keep you going for the whole week).
Niall Kirkland’s take on this classic Thai dish is perfect to pack in a whole load of green goodness to your day — helping you to stay on top of your essential vitamin and mineral intake in a seriously tasty way.
He’s made the curry paste completely from scratch, which is a great way to guarantee maximum taste and can be easily tailored to suit your own preferences (i.e. if you like it milder then you can hold back on the chillies). Plus, we all know you have the extra time to devote to cooking these days…
If you can’t get hold of all the ingredients though, a ready-made Thai green curry paste works just as well.
Here’s how to make it.
For the curry paste:
- 3 chillies (deseeded and finely chopped)
- 3 garlic cloves
- A big handful of coriander (stalks removed)
- 3cm cube ginger
- 1 lime (juice & zest)
- 2 lemongrass stalks
- 1 tsp. ground cumin
- A small handful of basil
- 1 tsp. ground black pepper
- 1 tbsp. olive oil
- 2 tbsp. fish sauce
For the rest:
- 1 tbsp. MCT Oil
- 500g chicken breast (diced)
- 400ml light coconut milk
- Handful green beans (chopped in half)
- Handful baby corn (chopped)
- Handful mange tout (chopped)
- 2 spring onions (thinly sliced lengthways)
- 600g egg noodles
- Chopped cashew nuts (to garnish)
- First, place all the curry paste ingredients into a blender or food processor and blend well until completely smooth.
- Then, heat a tablespoon of coconut oil in a wok or large, deep frying pan and add your chicken. Season the chicken with salt and pepper and fry for 5-6 minutes, stirring regularly until it’s cooked through, then set aside.
- Add your curry paste to the pan and simmer for 2 minutes.
- Then, add the coconut milk and your cooked chicken back to the wok, stir well and leave to simmer for 10 minutes.
- Next add the green beans, mange tout, baby corn, and spring onions to the wok, stir gently, then cover and leave to simmer for 3-4 minutes.
- Now, remove lid and add the egg noodles to the curry. Stir them in gently and you’re ready to serve. Garnish with a sprinkle of coriander and chopped cashew nuts.