Thai Green Curry

Jeanne Bluett-Duncan
Shop Manager

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Ingredients

• 4 small onions, thinly sliced
• 50 grams green Thai curry paste
• 1 fresh basil, large bunch
• 2 chicken breasts, diced
• 1 coconut milk (400ml tin)

Method

1. Blend the basil with as little oil as possible in either a mini chopper or spice and nut grinder. Adding too much oil will make the dish too oily at the end. This could take a bit of time due to having to restrict the amount of oil to use. 
2. Add the curry paste and cook for at least 1 minute. This is to cook off the strong spices and makes it taste a bit less harsh. I used 100g of paste last time and accidently forgot to fry it off, so it was a bit unpleasantly spicy. 
3. Add the diced chicken and blended basil and stir until it’s all coated.
4. Add the tin of coconut milk. If you find it’s not wet enough for your liking, then do add another tin of coconut milk but be aware that it might dilute the taste so try just half a tin at first if you are unsure.
5. Bring to the boil and then let it simmer for about 20 minutes (the time can depend how big or small you dice your chicken). If your curry is quite wet, then I would recommend not putting the lid on.

Chef's Tips

1. Serve this with some rice and you can bulk out the curry with mange tout or baby sweetcorn right at the end.

   If it is too spicy for your liking (I hope 50g won’t be) then when served with rice, that does help reduce the spice a bit.

    If your curry isn’t too wet then you can add coconut cream or yoghurt.