This is one of my favourite dishes ever! Its very easy to make at home, and in my opinion the whole recipe hangs on the type of green curry paste you use. Be sure to go for a very good brand and add it in gradually, as some brands are more spicy and you will need less.
1 tbsp vegetable oil
2 tbsp Thai green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g chicken breast cut into strips
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
1 tablespoon Thai fish sauce or light soy sauce
A few basil leaves chopped fine
Small handful of chopped coriander to serve (optional)
1 Zucchini sliced
½-1 lime, juice only
- Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
- Reduce the heat slightly and stir in the chicken pieces and lime leaves until coated in the paste.
- Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Add in the zucchini in the last 10mns.
- Stir in the lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
- The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
- Serve with chopped coriander if desired and Thai jasmine rice.