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Nigel Slater's Thai Green Curry

Succulent chicken absorbs exotic fresh flavors in this vibrant green curry with mushrooms, coconut milk, and homemade herbal paste.

HealthyChickenMain CourseCurryThai

Estimated Nutrition

Per Serving Total
Calories 605.1 kcals 2420.5 kcals
Carbohydrates 13.6 grams 54.4 grams
Fat 39.6 grams 158.2 grams
Protein 49 grams 195.8 grams
Cook Time
45 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Fish Sauce
nam pla
1
tbsp
Fish Sauce
nam pla, for the curry
Fruits
1
tsp
Lime Zest
chopped
Liquids
400
ml
Coconut Milk
one tin
400
ml
Chicken Stock
homemade or ready-made
Meat
750
g
Chicken Breasts
or thighs, bones removed
NutsSeeds
4
stalks
Lemongrass
tougher outer leaves discarded
3
cloves
Garlic
peeled and crushed
5
cm
Galangal
or ginger, peeled and chopped
4
ml
Coriander
fresh chopped
1
tsp
Cumin
ground
0.5
tsp
Black Peppercorns
ground
8
piece
Lime Leaves
1
tbsp
Green Peppercorns
bottled, drained
20
g
Basil
leaves only, shredded
15
g
Coriander
fresh leaves and stalks, roughly chopped
OilsFats
3
tbsp
Groundnut Oil
for frying
Vegetables
6
piece
Green Chillies
medium-hot, seeded and chopped
2
piece
Shallots
peeled and finely chopped
200
g
Chestnut Mushrooms
quartered

Steps

  • Process the lemongrass, chillies, garlic, galangal, shallots, coriander, cumin, lime zest, fish sauce, and ground pepper into a thick paste.
  • Cut the chicken into finger-thick strips.
  • Brown the chicken strips in batches in a hot oiled casserole.
  • Remove the chicken and fry the quartered mushrooms until golden-brown.
  • Simmer the coconut milk, stock, lime leaves, 4 tablespoons of curry paste, fish sauce, peppercorns, and half the herbs for 10 minutes.
  • Return the chicken to the pot with 1 more tablespoon of paste and simmer for 6 minutes before stirring in remaining herbs.