Green Thai Chicken Curry

Name: Green Thai Chicken Curry
Ingredients: 10 chicken fillets, cubed; 15 ml (1 tablespoon) fresh ginger, finely chopped; 2 garlic cloves, finely chopped; 15 ml (1 tablespoon) lemon juice; oil to stir fry; sauce; 2 garlic cloves, finely chopped; 1 onion, finely chopped; 2 pieces of lemongrass, chopped; 15 ml (1 tablespoon) fresh ginger, finely chopped; 2 green chillies, finely chopped, or more to taste (I remember Michele likes his hot!); 15 ml (1 tablespoon) lemon juice; 1 bunch fresh coriander, chopped; 15 ml (1 tablespoon) sunflower oil; 1 x 400 gm-can Italian tomatoes, chopped; 30 ml (2 tablespoons) Thai-fish sauce (Nam Plah); 2 x 400 gm-can coconutmilk; salt and pepper to taste; fresh coconut slivers; fresh coriander leaves

This recipe is quick and easy to prepare and a treat to eat. Add more or less chillies to taste and serve with coconut rice. (Recipe to follow tomorrow.)

Published 6 September 2025

Method

Mix the chicken with the ginger, garlic and lemon juice and leave to marinate for 4 hours.
Make the sauce. Process 1st 7 ingredients in a blender adding a little water to form a paste. (Chop all the ingredients finely together if you don’t have a blender.)
Heat oil in a saucepan and stir-fry the spice paste for 4 to 5 minutes.
Add chopped tomatoes, fish sauce and coconutmilk. Simmer sauce for 20 min. Season to taste with salt and pepper.
Stir-fry the chicken until just firm. Add to the hot sauce and garnish with coriander leaves and coconut. Serve with coconut rice.