Fakeaway Friday: Chicken Thai Green Curry

Fakeaway Friday: Chicken Thai Green Curry

04 Nov 2019

When the weekend comes calling and cooking seems a bit of a chore, don’t reach for the takeaway menu! Try this gorgeous chicken Thai green curry recipe instead. Fresh, fragrant and absolutely delicious, it’s a quick and easy Friday night meal the whole family will enjoy.

You will need:

225g new potatoes (cut into chunks)

100g trimmed and halved green beans

1tbsp vegetable oil

1 garlic clove (finely chopped)

4tsp Thai green curry paste

Coconut milk (1 x 400ml can)

2tsp fish sauce

1tsp caster sugar

450g boneless chicken thighs (cut into chunks)

Basil leaves (to garnish)

Boiled rice (to serve)

What you need to do:

  1. In a saucepan of boiling water, boil the new potatoes for 5 minutes.
  2. Then, add the green beans and boil for 3 minutes, or until both are tender – but not too soft.
  3. In a large frying pan, heat the vegetable oil until very hot. Add the garlic and cook for a few seconds until golden brown.
  4. Add the curry paste and stir for just a few seconds.
  5. Tip in the can of coconut milk and bring to a rolling bubble.
  6. Stir in the fish sauce and caster sugar. Then, add the chicken. Turn down to the head to a simmer and cook for approx. 8 minutes.
  7. Drop in the drained boiled potatoes and beans and warm through.
  8. Before removing from the heat, add a handful of basil leaves.
  9. Serve with boiled rice and enjoy!