This Thai green curry is great made with a homemade green curry paste or a jarred curry paste. All you need is 1 onion, 2 garlic, 2 tbsp green curry paste, 1 tin coconut milk, chicken thigh if you want some meat, veggies, lime. Dinner on the table in 30 minutes.This recipe is from Kitchen Saucery Savoury cookbook
Optional: 2 kaffir lime leaves or 1 stem of curry leaves
2 - 3tbspgreen curry paste
4garlic cloves
Optional: 1 tbsp gingergrated
1cupchopped sweet potatoabout 300g
1/2cupchopped mushrooms
1tin coconut milk or coconut cream
I mix it up. I don’t have a preferencealthough I know people do
Optional: add 1/2 cup of bone broth or a scoop of bone broth concentrate
A handful of green beans or 1 bunch bok choy
Instructions
Preheat big pot on medium heat. Add 2 tbsp extra virgin olive oil.
Chop onions and add to pot. Sautee for 10 minutes until clear and delicious. Stir frequently so they don’t burn.
Add kaffir lime/curry leaves and curry paste, cook for 1 minute to activate the spice flavours.
This step is important to get the flavours from your curry paste going.
Add garlic and ginger. Mix well. Cook for 1 minute.
Add chicken thigh, sweet potato, mushrooms, coconut milk and broth (if using). Mix well and bring to boil, reduce to simmer, put lid on - cook for 15 minutes.
Check chicken and sweet potato for to see if they’re cooked. If not, keep cooking for another few minutes.
The beautiful thing about chicken thigh is its fat content. Meaning we have a leighway between over cooking our chicken. Keep an eye on it but revel in the fact you’re off the hook and if you forget about your chicken for a few minutes all will be fine.
With around 7 minutes to go, remove lid from pot and allow some liquid to reduce.
Make sure you keep a gentle simmer in the pot.
With 1-2 minutes left to go, add your beans/bok choy.
As these are light veggies, they don’t take very long to cook. Submerge into the curry and leave for 2 minutes.
Scoop into bowls with warm rice . Squeeze lime on top with a crack of black pepper.