Thai Green Chicken Curry with Snow Peas and Green Beans

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The East Made Easy

Difficulty

Heat Level

Blue pepperBlue pepperBlue pepper

Servings

2

Total Time

25 mins

Our authentic Thai green paste combined with creamed coconut milk creates this wonderful chicken dish. It’s best served with Fragrant Jasmine rice.

Ingredients

  • 2 tbsp peanut oil
  • 1 large chicken breast, cut into thin strips
  • 1/4 onion, peeled and roughly diced
  • 1 green chilli, de-seeded and finely sliced
  • 1 garlic clove, crushed
  • 1 lemongrass, cut in half lengthways
  • 50g sugar snap or snow peas, trimmed and sliced diagonally
  • 50g green beans, trimmed and sliced diagonally
  • 1/4 jar Blue Dragon Thai Green Curry Paste
  • 1 can Blue Dragon Coconut Milk
  • 1 tbsp green peppercorns in brine, rinsed
  • 2 kaffir lime leaves, optional
  • Some cooked rice to accompany
  • Some cilantro, roughly chopped, to garnish

Instructions

  1. Heat half the oil in a wok or deep frying pan over high heat until very hot, add the chicken and stir-fry for 4-5 minutes or until almost fully cooked. Remove and set aside.
  2. Add the remaining oil and stir-fry the onion, chilli, garlic and lemongrass for 1 minute or until lightly golden. Then add the sugar snap or snow peas and grean beans and cook for a further 1-2minutes before setting aside.
  3. Add the Thai green curry paste and coconut milk to the pan, cook 3-4 minutes until fragrant then add back all the chicken and vegetables along with green peppercorns and kaffir lime leaves.
  4. Spoon the curry into warm bowls filled with steaming rice, remove lemongrass and garnish with cilantro.

Notes

It is important to fry the paste in oil first to release the aromas of the aromatic herbs and spices. If your canned coconut milk has seperated into a thick cream and coconut water, this is ideal for an authentically cooked curry. Take the thicker creamy section and add to the paste. Fry and reduce until the oil starts to seperate from the paste and coconut mixture. At this moment, add the remaining waterey part of the coconut milk and bring the curry to the boil. Slice proteins such as chicken, beef and pork into thin slices no more than 0.5cm wide. Add these to the boiling curry raw - they will cook until tender in just under 5 minutes. By adding the meat raw, it enables all the flavours of the paste to infuse the meat and creates a more tender curry. If using fish in your Thai curry, it is better to poach it rather than boil (as this can break upthe fish's delicate flesh. Reduce the heat to a simmer after the fish has been added, and cook until transluscent and tender. Vegetables should be added according to their size and density. The larger more dense vegetables will need longer to cook so add them earlier on in the cooking. Don't forget to season the curry with Thai Fish Sauce (Nahm Pla) and sugar to taste, towards the end of cooking. A green curry should be slightly more salty than sweet. Red should be sweeter.