Nigel Slater Thai Green Curry is a flavorful and aromatic dish. It combines homemade curry paste, tender chicken, and creamy coconut milk. Lime leaves, fresh herbs, and green peppercorns add extra depth to the flavor, making it a great choice for a comforting meal. Serve it with steamed rice or noodles for the perfect dinner.
Ingredients Needed:
For the curry paste:
- 4 lemongrass stalks: tougher outer leaves discarded
- 6 medium-hot green chillies: seeded and chopped
- 3 garlic cloves: peeled and crushed
- 5 cm (2-inch) piece of galangal or ginger: peeled and chopped
- 2 shallots: peeled and finely chopped
- 4 tbsp chopped fresh coriander
- 1 tsp ground cumin
- 1 tsp chopped lime zest
- 1 tbsp nam pla (Thai fish sauce)
- ½ tsp ground black peppercorns
For the curry:
- 750 g (1 lb 10 oz) free-range chicken breasts or thighs: bones removed
- 3 tbsp groundnut oil
- 200 g (7 oz) chestnut mushrooms: quartered
- 400 ml (14 fl oz) tin coconut milk
- 400 ml (14 fl oz) homemade or ready-made chicken stock
- 8 lime leaves
- 1 tbsp nam pla (Thai fish sauce)
- 1 tbsp bottled green peppercorns: drained
- 20 g (0.7 oz) basil leaves: shredded
- 15 g (½ oz) fresh coriander (leaves and stalks): roughly chopped
How To Make This Thai Green Curry:
- Make the curry paste: Finely slice the lemongrass and place it in a food processor with the green chillies, garlic, galangal or ginger, shallots, coriander, cumin, lime zest, fish sauce, and black peppercorns. Blend into a thick paste, scraping down the sides as needed. Transfer to a glass or china dish, cover, and refrigerate.
- Prepare the chicken: Cut the chicken breasts or thighs into finger-thick strips.
- Brown the chicken: Heat the groundnut oil in a casserole over medium-high heat. Add the chicken strips in batches, ensuring they are not overcrowded, and brown them slightly on all sides. Remove the chicken with a slotted spoon and set aside.
- Cook the mushrooms: In the same casserole, add the quartered mushrooms and fry until golden brown. Add more oil if necessary.
- Add liquids and herbs: Pour in the coconut milk and chicken stock, then add the lime leaves, 4 heaped tablespoons of curry paste, fish sauce, green peppercorns, and half of the chopped basil and coriander. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Finish cooking the chicken: Return the browned chicken strips to the casserole along with another tablespoon of curry paste. Simmer for 5-6 minutes, or until the chicken is cooked through.
- Serve: Stir in the remaining herbs and serve the curry hot with rice or your preferred side.
Recipe Tips
- Control the spice: If you prefer a milder curry, remove the seeds from the chillies or reduce the amount of curry paste used.
- Cook chicken in batches: Browning the chicken in small batches ensures it cooks evenly and doesn’t steam.
- Simmer slowly: Let the curry simmer on low heat to allow the flavors to develop fully and create a rich taste.
- Use coconut milk with high fat content: This gives the curry a creamier texture and enhances the overall flavor.
How To Store & Reheat Leftovers
Storing in the Fridge: Allow the curry to cool completely and transfer it to an airtight container. Store in the fridge for up to 3 days.
Freezing: Freeze the curry for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating: Reheat the curry on the stovetop over medium heat, stirring occasionally, until fully heated. You may need to add a little water or coconut milk to loosen the sauce.
Nutrition Facts
- Calories: 500 kcal
- Protein: 32 g
- Fat: 35 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Sugar: 5 g
Try More Nigel Slater Recipes:
Nigel Slater Thai Green Curry
Description
Nigel Slater Thai Green Curry is a flavorful and aromatic dish. It combines homemade curry paste, tender chicken, and creamy coconut milk. Lime leaves, fresh herbs, and green peppercorns add extra depth to the flavor, making it a great choice for a comforting meal. Serve it with steamed rice or noodles for the perfect dinner.
Ingredients
For the curry paste:
For the curry:
Instructions
- Make the curry paste: Finely slice the lemongrass and place it in a food processor with the green chillies, garlic, galangal or ginger, shallots, coriander, cumin, lime zest, fish sauce, and black peppercorns. Blend into a thick paste, scraping down the sides as needed. Transfer to a glass or china dish, cover, and refrigerate.
- Prepare the chicken: Cut the chicken breasts or thighs into finger-thick strips.
- Brown the chicken: Heat the groundnut oil in a casserole over medium-high heat. Add the chicken strips in batches, ensuring they are not overcrowded, and brown them slightly on all sides. Remove the chicken with a slotted spoon and set aside.
- Cook the mushrooms: In the same casserole, add the quartered mushrooms and fry until golden brown. Add more oil if necessary.
- Add liquids and herbs: Pour in the coconut milk and chicken stock, then add the lime leaves, 4 heaped tablespoons of curry paste, fish sauce, green peppercorns, and half of the chopped basil and coriander. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Finish cooking the chicken: Return the browned chicken strips to the casserole along with another tablespoon of curry paste. Simmer for 5-6 minutes, or until the chicken is cooked through.
- Serve: Stir in the remaining herbs and serve the curry hot with rice or your preferred side.
Notes
- Control the spice: If you prefer a milder curry, remove the seeds from the chillies or reduce the amount of curry paste used.
- Cook chicken in batches: Browning the chicken in small batches ensures it cooks evenly and doesn’t steam.
- Simmer slowly: Let the curry simmer on low heat to allow the flavors to develop fully and create a rich taste.
- Use coconut milk with high fat content: This gives the curry a creamier texture and enhances the overall flavor.
Nigel Slater Thai Green Curry