Nigel Slater's Thai Green Curry

Succulent chicken absorbs exotic fresh flavors in this vibrant green curry with mushrooms, coconut milk, and homemade herbal paste.

Healthy Chicken Main Course Curry Thai

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

13.6g

per serving

54.4 g total

Fat

39.6g

per serving

158.2 g total

Protein

49g

per serving

195.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Fish Sauce

nam pla

tbsp

Fish Sauce

nam pla, for the curry

Fruits

tsp

Lime Zest

chopped

Liquids

400

Coconut Milk

one tin

400

Chicken Stock

homemade or ready-made

Meat

750

Chicken Breast

or thighs, bones removed

NutsSeeds

stalks

Lemongrass

tougher outer leaves discarded

cloves

Garlic

peeled and crushed

Galangal

or ginger, peeled and chopped

Coriander

fresh chopped

tsp

Cumin

ground

0.5

tsp

Black Peppercorn

ground

piece

Lime Leaf

tbsp

Green Peppercorns

bottled, drained

Basil

leaves only, shredded

Coriander

fresh leaves and stalks, roughly chopped

OilsFats

tbsp

Groundnut Oil

for frying

Vegetables

piece

Green Chilli

medium-hot, seeded and chopped

piece

Shallot

peeled and finely chopped

200

Chestnut Mushroom

quartered

Method

Simmer the coconut milk, stock, lime leaves, 4 tablespoons of curry paste, fish sauce, peppercorns, and half the herbs for 10 minutes.

Process the lemongrass, chillies, garlic, galangal, shallots, coriander, cumin, lime zest, fish sauce, and ground pepper into a thick paste.

Cut the chicken into finger-thick strips.

Remove the chicken and fry the quartered mushrooms until golden-brown.

Return the chicken to the pot with 1 more tablespoon of paste and simmer for 6 minutes before stirring in remaining herbs.

Brown the chicken strips in batches in a hot oiled casserole.