A Super Speedy Thai Green Curry
A Thursday quickie for you with one of my favourite go-to recipes for a super speedy Thai Green Curry in literally 15 minutes. It hits all the spots with a sweet, tangy and slightly spice flavour. It’s so so soooo good with a great combo of healthy fats, plenty of veggies & protein.
Comforting & wholesome - the best part is you can make extra paste & freeze it for up to a month and switch up the protein or veggies each time you make it for versatility. Grab the recipe below!
Here’s what you’ll need
Time: Prep 5 Minutes + Cooking 15 Minutes | Serves 4 - 6
Ingredients
Paste
1 tablespoon sesame oil
2 stalks lemongrass
2 green chillies
1 shallot
1 - 2 kaffir lime leaves
4 - 5 garlic cloves
1 thumb piece of galangal or ginger
1/2 cup fresh coriander (leaves & stems)
1/2 cup fresh basil (leaves & stems)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon shrimp paste (optional)
1 tablespoon fish sauce or soy sauce
2 tablespoons lime juice
1 - 2 teaspoons coconut palm sugar
Salt to taste
To cook
500g chicken breast / thigh, sliced into strips
1 tablespoon soy sauce
1 tablespoon sesame oil
2 cups mixed chopped veggies (courgette, mushroom, eggplant, broccoli, sugar snap peas, sweetcorn)
200ml coconut milk
1/8 cup Chicken stock (optional)
Handful of Thai basil to serve
1. Paste: Blend all the ingredients together into a smooth paste.
2. Marinate the chicken in soy for at least 30 minutes.
3. Heat the sesame oil over a high heat in a large wok and add chicken. Sauté for 2 - 3 minutes till browned and add paste. Cook the paste for 3 - 5 minutes and add vegetables. Add the coconut milk, bring to a boil & simmer for 15 - 20 minutes. Add chicken stock to adjust the consistency to what you like - more for a lighter curry and less for a thicker curry. Garnish with Thai basil and serve with steamed rice.