Thai-style Green Curry
For 4 servings:
2 Tbsp canola oil
2 Tbsp Thai Green Curry Paste
2 medium onions, quartered then sliced
3 medium (about 400g) new or waxy white washed potatoes, scrubbed and cut into 1.5cm cubes
4 kaffir lime leaves, optional
2 zucchini, sliced
500g boneless and skinless chicken thighs or breasts, cubed
1 x 400ml can regular or light coconut cream
200g green beans, cut into 3 cm lengths
2 Tbsp fish sauce
2 tsp sugar salt to taste handful of fresh basil leaves, optional
With a little practice, it’s possible to make this quick, tasty and popular curry – Thai curry paste is available at most supermarkets – in less than half an hour!
Because we especially like the flavour of kaffir lime leaves, we grow the trees from which they come at home, but they are available at Asian food stores and markets and can be frozen for later use.
However, if you can’t find them, just make the curry without them, or add ordinary lemon or lime leaves.
Heat the oil in a large frypan, wok or pot with a lid. Stir in the curry paste and cook for about 2 minutes, then add the onion, potato and lime leaves and stir-fry for 5 minutes.
Stir in the chicken, then add the coconut cream. Cover and simmer for 10 minutes.
Add the prepared vegetables. Cover and simmer for about 10 minutes until the chicken and potatoes are cooked and the vegetables are tender. Add the fish sauce and sugar, with salt to taste, then stir in the basil leaves just before serving.