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Thai Green Curry with chicken

(Gang kiew wan gai)

Curries

35 mins

Super Easy

Growing on a mountain farm, the whole family would be up by 4am to get ready for the day’s work. From the age of 7, my task was to light the fire and charcoal and prep the ingredients to make our breakfast. This green curry was one of the first dishes I’ve ever learned how to make.

For a vegetarian version, leave out the fish sauce and use firm or extra firm tofu instead of chicken. It’s equally delicious!

Our green curry paste recipe is a must too – it’s the best!

Ingredients

1 tablespoon vegetable oil
3 tablespoons Green Curry Paste (our homemade version)
400ml coconut milk
1 tablespoon sustainable palm sugar
2 tablespoons Thai fish sauce (make it vegan and use soy sauce instead)
a pinch of sea salt
3 lime leaves, torn
500g boneless, skinless chicken breast, cut into bite-sized pieces (tofu or tempeh are great veggie sub too)
100g pea aubergines (available online or from Thai supermarkets)
100g Thai aubergines, cut into quarters (or purple aubergines, cut into chunks)
150g cooked bamboo shoots, cut into bite-size pieces
a handful of Thai basil leaves (or Italian ones)
Steamed rice, to serve
To garnish
2 red spur chillies, diagonally sliced
Sprigs of basil

Try our homemade version of Green Curry Paste

Method

Heat the oil in a saucepan over a high heat and add the curry paste. Stir-fry for 10 seconds until it is fragrant.
Reduce the heat to medium and add half the coconut milk. Cook for about 2 minutes until the green oil splits and rises to the surface.
Now add the remaining coconut milk. Add the sustainable palm sugar and the fish sauce, then season with a pinch of salt. Stir in the lime leaves and add the chicken to the pan. Add the pea aubergines, Thai aubergines and the bamboo shoots. Cook over a medium heat for 5–7 minutes until the chicken is cooked through. Stir in the basil leaves.
Ladle into serving bowls, garnish each one with some sliced chilli and a sprig of basil and serve with steamed rice.