Thai Green Curry
Our Thai Green Curry can be enjoyed with friends as a main dish to accompany a lovely evening in.
Ingredients
- 500g peeled and deveined prawns
- 750g chicken breast or boneless chicken thigh, cut into chunks
- 1 tbsp vegetable oil
- 2 tbsp Thai green curry paste
- 6 shallots finely sliced
- 1 tbsp soft dark brown sugar
- 1 small courgette thinly sliced
- Grated zest of one lime
- 400ml coconut milk
- 1 tbsp Thai fish sauce
- 1 tbsp light soy sauce
- The juice of one lime
- Small bunch of coriander, roughly chopped
- Spring onions thinly sliced
Method
- Heat the oil in a wok or large frying pan.
- Add the green curry paste, shallots and sugar and cook over a medium high heat until fragrant.
- Reduce the heat slightly and stir in the chicken, prawns, sliced courgette and lime zest until coated in the paste and the meat is slightly coloured.
- Add the coconut milk, soy sauce and fish sauce and simmer for 25-30 minutes until the sauce has reduced and thickened slightly.
- Stir in the lime juice and check for seasoning, adding more fish sauce or soy sauce if needed.
- Add the coriander at the end and stir through.
- Sprinkle the sliced spring opnions over the top.
Serve with boiled fragrant rice and prawn crackers.
