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Here is a tried and tested recipe for Thai Green Chicken Curry. Its simple enough to knock together in a few minutes but totally delicious.

Thai Green Curry

Gaeng Keo Wan, แกงเขียวหวาน

Thai Green Curry is the definitive Thai dish, this dish can be made with almost any type of meat and a wide variety of vegetables. The Thai’s often use a small white/green Egg Plant, but unfortunately when imported by air they are very expensive, they don’t keep more than a

week or two and don’t really add any distinctive flavour. However, there are many alternative vegetables we can use in the UK, some for taste, and others like the Thai eggplants, for texture.

Ingredients

• 2 Tablespoons Thai Green Curry Paste
• 1 Teaspoon Thai Fish Sauce
• 250ml Thai Coconut Milk
• 1 Teaspoon M.S.G, (mono sodium glutamate)
• 2 Teaspoons soft brown Sugar
• Kaffir Lime Leaves (Frozen or dried)
• 200 grams Thai Jasmine Rice
• 250 grams Skinless Chicken Breast
• 250 grams Vegetables, choose 2 or more from the following list Cauliflower, Broccoli, Peppers, Sugar Snaps, Baby Corn, Bamboo Shoots, Courgette, Sweet Potatoes, Aubergines.

Method

Before Starting and to help the Coconut Cream separate, put it in the fridge 1 hour before starting.

1. Chop your Chicken into thin slices about 5mm / ¼ inch thick.
2. Put rice and 400ml / 13.5 fl oz. of cold water in a saucepan, cover, bring to the boil then reduce to a simmer, turn off heat after 6 minutes. Keep it covered until serving. (it will continue to cook in the steam)
3. Open the Chilled Coconut Cream and separate the firmer part of the cream from the watery part, by either using a spoon, or by pouring off the watery part. (Keep this watery part of the Coconut Cream until later). Place the firmer part into the Saucepan and add the Curry Paste (the amount of Green Curry Paste you use will determine how spicy the dish is).
4. Add the chicken and stir fry for a 2-3 minutes.
5. Add the rest of the Coconut Cream (or only a part of the carton if you want a thicker curry), Add the Fish Sauce, Sugar, MSG, Crunch the Kaffir Lime Leaves in your hands and add together with your vegetables. Bring to the boil and turn down to simmer for 10 minutes, stir occasionally. That’s it, to serve the dish Thai style, give each person a bowl of rice and place the Green Curry in a large bowl in the middle of the table with serving spoons.

This recipe comes courtesy of www.ThaiKit.co.uk who sell a kit containing all authentic Thai ingredients to make this Thai Green Curry and a number of other Thai dishes. Click on the logo to the left to learn more about their great Thai Food kits.

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