Ingredients
- vegetable oil1 tbsp
- thai green curry paste, adjust to taste2 tbsp
- dark brown sugar, soft1 tbsp
- lemongrass, optional; bash thick ends with a rolling pin1–2 stalk
- chicken, skinless and boneless; breast and/or leg meat; cut into chunks750 g
- kaffir lime leaves, torn; substitute grated zest of 1 lime if unavailable6–8
- coconut milk400 ml
- thai fish sauce, generous shake; or light soy sauce
- coriander, leaves; roughly choppedhandful
- lime, juiced1/2–1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Heat the oil in a wok or large frying pan.
Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly.
Stir in the coriander and lime juice.
Check for seasoning, adding more fish sauce or soy sauce if needed.
Leave the curry to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
Serve with lots of fragrant Thai jasmine rice.
