John Thai Green Chicken Curry is a very popular Thai dish amongst our family and friends. We typically have a relatively mild version but you can always heat it up to your preference.
The chicken and beans are simmered in a lovely coconut based green curry paste. Kaffir leaves and lemongrass blend in and add some extra flavour. Topped with chilli for a mild spicy finish and served with Jasmine Rice to soak up the wonderful sauce.
This is a simple to make version that is full of flavour. All done in one pan so that makes it an easy choice for a simple weeknight dinner.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 tbsp Peanut Oil
- 1/4 cup Thai Green Curry Paste
- 5 Kaffir Leaves
- 5 small Lemongrass Stalks
- 2 cups Coconut Milk
- 3/4 cup Chicken Stock
- 2 tbsp Fish Sauce
- 1 kg Chicken Fillets thigh fillets, cut into bite sized pieces
- 150 g Green Beans cut into smaller pieces
- 2 tsp Palm Sugar
- Basil Leaves to garnish
- 1 Long Red Chilli thinly sliced to garnish
- Jasmine Rice to serve
Ingredients
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Instructions
- Heat oil in a large frying pan over medium high heat.
- Add thai green curry paste, kaffir leaves & lemongrass stalks, stir to mix and cook for about 3 minutes until fragrant.
- Add coconut milk, chicken stock & fish sauce. Stir to mix through and reduce heat to a simmer.
- Add chicken and cook while simmering for about 15 minutes or until chicken is cooked through.
- Add green beans and continue simmering for about 2 minutes to heat beans.
- Add palm sugar and stir to mix through.
- Remove kaffir leaves and lemongrass stalks before serving.
- Garnish with coriander leaves and chilli for serving with steamed Jasmine rice.
