In just 2 weeks, Andanté will be bouncing around South East Asia on a culinary adventure, and just to whet our pallets (and inspiration) we made this Thai Green Chicken Curry...
A green curry is a creamy and fragrant dish. There are many ways to make it, and this is our version – very saucy with crunchy fresh vegetables.
Thai Green Chicken Curry
30 minutes prep
30 minutes cooking
5 Chicken Fillets
4 Tbls Green Curry Paste
2 Cans Coconut Milk
2 Tbls Garlic, chopped
2 Tbls Ginger, grated
1 Chilli, copped
Grated rind of 1 Lime (or 2 Kaffir Lime Leaves, torn)
Juice of ½ a Lime
Lemon Grass, 10cm stalk, sliced in half and bashed to release the flavour.
1 ½ Cup Baby Marrow, sliced
1 ½ Cup Butternut, diced
½ Cup Patty Pans, sliced
½ Cup Sugar Snap Peas or Mange Tout
2 Tbls Fish Sauce
1 Tbls Palm Sugar (or Brown Sugar)
1 Tbls Salt
1 Tbls Dry Vegetable Stock (we like Ina Parman’s)
Vegetable Oil for frying
How to make it
Slice Chicken (1.5 – 2cm thick) and marinade in 2 Tbls Green Curry paste.
Fry Garlic, Ginger, Lime Rind, Lemon Grass, Chilli and remaining Green Curry Paste for about 2 minutes until wonderfully fragrant.
Add Coconut Milk, Fish Sauce, Lime Juice, Sugar, Salt, dry Vegetable Stock and Butternut.
Bring to the boil.
Reduce the heat and add the chicken pieces. Poach for about 15 minutes.
Add Baby Marrows, Patty pans and Peas and simmer for a further 10 minutes.
Remove the big hard pieces of Lemongrass.
** Leave curry to rest for 5 minutes before serving – the flavours are much better when slightly cooled.
Serve with Jasmine or Basmati rice.
Garnish with fresh Coriander and Lime wedges.
- You’ll be able to buy all the ingredients at your local supermarket, but there are quite a few Asian specialty shops in Johannesburg that are well worth a visit (we like the one at the Wedge Shopping Centre on Rivonia Road).
- For a lower fat version, use 1 part Coconut Milk and 1 part Evaporated Milk.
- You can make a seafood version by using Prawns instead of Chicken – but add the prawns 10 minutes before the end of cooking.
- Add more chillies for more bite, or leave them out for less.