Green Thai Chicken Curry

Hello and welcome to my blog – my diary of food adventures!

My first blog post ever and so I thought I would start with a simple, yet very delicious and maybe not so frequent dish for everyone. I want my posts to be a little bit more than just a simple recipe and so expect some kind of stories along with that :)

I come from Ostrava (3^rd biggest town in the Czech Republic) where the food culture is very different from what you can experience here in the UK. People prefer to eat at home rather than go out (a trend that is slowly changing nowadays, mostly among the young people) and the most common foreign cuisine restaurants are Italian or Mexican or some kind of mixture of everything – Italian pasta on one page and typical Czech dishes on the other. No wonder then that when I moved to London I was very excited about the vast array of all possible kinds of other cuisines – Indian, Turkish, Lebanese, Argentinean, Chinese, Thai, etc. and wanted to taste it all. Curry dishes became of one of my favourites and to my surprise they are not even difficult to make. 

For the kick off of my blog, I decided to make it even simpler and used a shop-bought curry paste instead of doing it myself from different spices. Curry pastes are easy to get in any bigger supermarket.

For a Green Thai Chicken Curry you would need:

1tbsp OLIVE OIL

5tsp THAI GREEN CURRY PASTE (you can use more if you want a spicier sauce)

2 BONELESS CHICKEN BREASTS (cut into bite-sized pieces)

2tbsp THAI FISH SAUCE (NAM PLA)

400ml can of COCONUT MILK

6 SPRING ONIONS (trimmed – 4-5cm lengthways)

SALT and FRESHLY GROUND BLACK PEPPER (according to taste) and

CHOPPED CORIANDER to garnish             

1. Heat the oil (1tbsp) in a large frying pan. Add the curry paste (5tsp) and stir. After a minute or so add the chicken and stir-fry for 4-5 minutes, or until lightly browned. 
2. Pour in the fish sauce (2tbsp) and the coconut milk (400ml can) and bring to the boil. Lower the heat, stir in the trimmed spring onions, season with salt and pepper to taste and allow to cook for about 10-12 minutes or until the chicken is tender and cooked enough.
3. Garnish with coriander and serve hot, ideally with rice.

TIPS FOR THIS DISH:

• You don’t have to use salt extra for the chicken. The chicken will get nice flavour from all the seasonings in the paste.

•  If you used too much of the paste and it’s too spicy, use more coconut milk when cooking. Alternatively if you don’t have more coconut milk, I usually use natural yoghurt on the plate which also adds a little bit of acidity – don’t allow the yoghurt to cook as it might get crumbly.

Enjoy.

Posted in: main dishes