Easy Thai Green Chicken Curry
, Updated Feb 28, 2021
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The biggest temptation when living without a kitchen, even with a functional temporary kitchen in place, is ordering takeaway seven days a week. It’s a temptation we have given into repeatedly 10 days into our kitchen renovation but a frequently unhealthy and extremely expensive one.
When Sainsbury’s asked if I wanted to sample their bySainsbury’s make away range I very hastily agreed. The range offers almost everything you need to recreate popular Italian, Chinese, Indian and Thai dishes at home. I went for the Thai option as I am a big fan (and simultaneously very disappointed in the local Thai takeaway).
Making a very tasty Thai Green Chicken curry at home is embarrassingly easy – even if you are cooking in the living room. I used the Multifry to make this as, guess what, none of my pots work on the (borrowed) induction hob.
Ingredients
Serves 4
Serves 4
4 large skinless chicken breasts, cut into thin strips
1 onion, diced
2 red bell peppers, sliced
400g | 14oz can coconut milk
3 tbsp Thai fish sauce
2-3 tbsp green curry paste
2 tbsp palm or dark brown sugar
1 tbsp lime juice
1 cm (1/2 in) ginger, peeled and finely diced
Handful mange tout or sugarsnap peas, sliced lengthwise
2 kaffir lime leaves
1 red chilli, sliced into thin strips
4-5 basil leaves (Thai basil if possible)
Rapeseed or vegetable oil to fry
Method
- Heat 1 tbsp rapeseed oil in a large pot and fry the onion over medium-low heat until soft.
- Add the chopped bell pepper and fry for 2-3 minutes. Add the chicken and brown.
- Add the curry paste and stir together.
- Add the kaffir lime leaves, coconut milk, lime juice, fish sauce, sugar and ginger. Stir together and let it simmer for about 10 minutes or until chicken is cooked through.
- Add the mange tout and cook for a couple of minutes. Garnish with torn basil leaves and the red chilli.
- Serve with plenty of sticky Thai rice to soak up the lovely broth.
Multifry method
- Fill the measuring cup to level 4 with rapeseed oil and add to the Multifry bowl fitted with the paddle attachment. Add the chopped onion.
- Set the thermostat to position 4, press the bottom heating element button and turn the Multifry on. Cook for 8 minutes then add the peppers and cook for a further 4 minutes.
- Add the chicken and paste and cook for 5 minutes.
- Add the kaffir lime leaves, coconut milk, lime juice, fish sauce, sugar and ginger and cook for 15 minutes or until chicken strips are cooked through.
- Add the mangetout right before you are ready to serve and cook for a couple of minutes.
Notes: Kaffir lime leaves can be found in ethnic supermarkets. If you can’t get any substitute with a little grated lime zest. You can use prawns instead of chicken if you prefer.
Sainsbury’s send me a range of their bySainsbury’s Thai products which I used to create this recipe.
It looks fantastic. I love Thai green Curry and have been looking for an initial recipe to start off with the confidence to cook more Thai food . Thank you .
This looks so authentic and delicious!
Hey this looks awesome! Your photography is always brilliant.
I do love a thai green curry – always find it difficult to get hold of thai basil though!
I must try this
Despite not being a fan of spicy foods, I actually love a (very mild) thai green curry, delicious!
I love anything with coconut milk – I do prefer mild to scorching hot curries too.