Thai Green Chicken Curry

Easy Thai green curry using a few easy embellishments.

Prep time: 15min

Cooking time: 20min

INGREDIENTS:

• 2 tbsp vegetable oil
• 3 tbsp Thai green curry paste
• 2 garlic cloves (minced)
• 2 tsp fresh ginger (grated)
• 1 cup chicken broth
• 1 can coconut milk 400 g
• 1 tsp fish sauce/soy sauce
• 1 tsp sugar
• 3 wide strips lime peel
• 400 g chicken breast
• 1.5 cups peas
• 1 red bell pepper
• 1 green bell pepper
• ½ tbsp lemon or lime juice

For paste:

• 1 tsp Coriander
• 2 tsp Thai ginger
• 2 garlic cloves
• 1 tsp fish sauce
• 1 tsp brown sugar
• 2–3 Lemongrass stems
• 1–2 tsp shallots

METHOD

For Paste:

• Add coriander, ginger, garlic, fish sauce, brown sugar, lemongrass, and shallots in a mixer jar and then make a paste of it.

For curry:

• Heat oil in a saucepan over medium-high heat. Add curry paste, garlic, and ginger, and stir while cooking for 2 minutes until curry paste dries out and turns aromatic.
• Add chicken broth and coconut milk to the saucepan while stirring it to completely dissolve the paste into it.
• Add the fish sauce/soy sauce, sugar, and lime peel then stir to combine and let it simmer.
• Add chicken, and reduce heat to medium. Cook for 10 minutes, until the chicken is cooked properly and starts tearing apart with the help of a fork.
• Add the peas, green pepper, and red bell pepper and cook for a further 3 minutes. Add lemon juice at this point.
• Serve with basmati rice or Garlic Naan.