Thai green chicken curry

400g chicken thigh fillets, diced 2cm

200ml Coconut milk

1 Tbspn Thai green curry paste (MAE PLOY brand)

2 Kaffir Lime leaves

10ml Fish sauce

10ml Oil

100g Onion, finely chopped

25g Green beans, Jardinière

1/2 Tbspn Brown sugar

1/2 stick Lemongrass, white only

80g Bamboo shoots, sliced

Coriander leaves, chopped

1/2 tbspn Galangal, grated

75g Jasmine rice

1 tbspn cornflour, mixed with 2 tbspn water

Heat the oil in a heavy pan on medium heat.

Sauté diced chicken thighs to a good colour, remove from pan.

Add the chopped onion, grated galangal, sauté for 1minute.

Add commercial Thai green curry paste, coconut milk, kaffir-lime leaves, fish sauce, lemon grass and brown sugar.

Stir, bring to the boil, simmer gently for 10 minutes and adjust seasoning.

Add chicken thighs and bamboo shoots back into pan, simmer for 20 minutes until the chicken is cooked, add green beans and bring to boil.

Add salt (adjust to taste). Skim the oil on the surface and thicken the sauce lightly with the cornflour slurry.

Remove from pan and place into a bowl.  Sprinkle some coriander leaves for garnish before serving with steamed rice.

Make sure the curry sauce is balanced and slightly salty, before you add the chicken thigh. The chicken will absorb all the flavour, so you will need to taste the sauce before you serve.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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