Feel free to add more green curry paste if you like it spicier. For an authentic version, you can add Thai eggplant instead of peas (we are all not fans of the mini eggplants which have a slight bitter taste to them so I replaced them with frozen peas). I recommend that you also make the Thai omelette, Kai Jeow Moo Sab, as an accompaniment to this dish, for a truly satisfying Thai meal at home.
Thai green curry chicken
Recipe by Baby Sumo, adapted from Little Taste of Thailand
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4
Ingredients
1 tbsp cooking oil
1 yellow onion, peeled, halved and cut into 8 wedges
2 tbsp green curry paste
400g chicken breast, sliced
400ml coconut milk
1 1/2 tbsp fish sauce
1 tbsp light brown sugar
1/4 cup frozen green peas
5-7 kaffir lime leaves, torn in half
To garnish
A handful Thai basil leaves
1/2 red chilli, finely sliced
1. In a wok, heat oil over medium high heat. Once hot, add the onion and saute for 2 minutes, until slightly softened.Then, add the green curry paste , stir well to combine and cook for 2 minutes, until fragrant.
2. Add the chicken and cook for 3-4 minutes. Then, add the coconut milk and season with fish sauce and sugar. Simmer for 5 minutes.
3. Add the peas and kaffir lime leaves, and cook for a further 5 minutes. Taste and adjust seasoning as required.
4. Spoon into bowls and garnish with Thai basil leaves and red chilli. Serve with rice and Thai omelette.
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