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Thai green chicken curry

May 24, 2005

Quite a hot Thai green chicken curry. Goes a long way, great for freezing for work lunches.

500g - 750g chicken thigh fillet, visible fat trimmed as much as possible

heaps of veg:

6 - 7 cups worth of mixed veg. I used celery sticks, big diced chunks carrot and potato which i microwaved for three mins first, red capsicum, heaps of mushrooms, broccoli and spinach, but basically you can use anything hanging around!

trident green curry paste (comes in green single serve packet for about $1, i think the brand is trident)

1 tablespoon each of fish sauce, lime juice, brown sugar

400g or ml can of trident coconut cream

1 bunch fresh coriander (the smaller sized bunch you get from supermarket.. if using a big bunch from markets etc only use half a bunch)

1 cornflour slurry - 1 heaped teaspoon cornflour mixed with a small amount of water until smooth

Makes enough for about six done that way, but of course you can vary with less veg and more meat or vice versa.


1. Get all your chicken and veg ready to go.

2. Heat 1 tablespoon oil in a hot pan (huge wok or saucepan recommended). When hot, add the curry paste and stir fry for one minute.

3. Add the chicken and let cook on each side for a minute or two just to seal.

4.Add all your veg [except your greens] and stir fry for a couple of minutes

5. Add the coconut cream, fish sauce, lime juice, brown sugar and stir. leave for a few minutes till it comes to the boil, then lower your heat to a simmer. Leave for 20 mins, stirring every couple of mins.

6. Add your green veg and your coriander and slurry and bring back to the boil, stirring frequently. In about 10 mins the sauce should have thickened a fair bit and you are ready to stir in the diced coriander and serve (don't worry the sauce shouldn't be super thick)

Posted by lee_taylor at May 24, 2005 01:06 PM