I cooked this on TV some months ago and had many calls about it, so here is the recipe really packed full of flavour and quite easy to do.
Ingredients
- 4 vegetable oil
- 8 chicken thighs boned, skinned and roughly cut into 2cm pieces
- 2 tsp cornflour
- 2 tbsp sesame oil
- 2 tbsp shallots, finely chopped
- 2 tbsp ginger, finely chopped
- 3 garlic cloves, peeled and crushed
- 4 tsp Thai green curry paste, heaped
- 2 tsp tamarind paste (Bart's)
- 1 tbsp Thai fish sauce
- 1 dash tamari soy sauce
- 100 ml strong chicken stock
- 2 tsp sugar
- 400 ml coconut milk
- juice of 3 limes
- 6 tbsp fresh basil leaves, chopped
- 2 tbsp fresh coriander, chopped
- salt and freshly ground black pepper
Instructions
- Place the chicken pieces, cornflour and sesame oil in a bowl and stir together.
- Heat the vegetable oil in a wok.
- Add the chicken to the wok and stir-fry until it has taken a little colour. Remove the chicken from the pan and place it in a strainer, saving the oil.
- Pour some of the strained oil back into the wok and reheat.
- Add the shallots, ginger and garlic and cook for 3 minutes. Next, add the curry paste, tamarind paste, fish sauce, tamari soy sauce, chicken stock, sugar and coconut milk and cook for 3 minutes.
- Add the chicken and lime juice and simmer for a further 5 minutes.
- Finally, stir in the basil and coriander and check the seasoning. Serve with steamed rice.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
Nutrition Facts
Thai Green Chicken Curry
Amount per Serving
Calories
583
% Daily Value*
Fat
39
g
60
%
Saturated Fat
23
g
144
%
Trans Fat
1
g
Cholesterol
215
mg
72
%
Sodium
620
mg
27
%
Potassium
886
mg
25
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
47
g
94
%
Vitamin A
1016
IU
20
%
Vitamin C
3
mg
4
%
Calcium
63
mg
6
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
