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One of my favourite dishes. Here is the (until now) secret recipe which I combined from other recipes I found and refined.

Green Chicken Curry

These quantities are enough to make a large stockpot of curry, enough for 8 people, so halve or quarter the ingredients for fewer people.

• 4 tablespoons Cooking oil


• 7-8 Chopped onions


• 1.5 jar TescoGreen Thai curry paste (ready made)


• 3 can Coconut milk


• 4 green pepper


• 2 cans bamboo shoots


• 2x750g Chicken breast, cut into bite-sized pieces


• 2 cups Green beans, cut into short pieces


• 1 jar Bart Freeze Dried Kaffir Lime Leaves / 2 tablespoon Kaffir lime leaves


• 4 tablespoons Fish sauce


• 4 Limes juice from two, rind from all


• 8 teaspoons Soft brown sugar


• 1/4 cup Fresh coriander leaves to garnish if desired

Heat the oil in a wok or heavy-based pan.

Add the onion to the pan and cook for 10 minutes at least, stirring constantly.

Add the green pepper stirring constantly, then add the curry paste, cook a little longer.

Add the coconut milk to the pan and bring to the boil.

Add the chicken pieces, beans and lime leaves to the wok, stirring to combine.

Reduce the heat and simmer for 45 to 50 minutes or until the chicken is tender.

Last thing:

Add the fish sauce, lime juice, lime rind, bamboo shoots and sugar to the wok, stir to combine.

(Optional) Sprinkle with fresh coriander leaves just before serving.
Serve with steamed rice.

Enjoy!

Labels: Thai Green Chicken Curry Recipe