It’s not that I don’t like curry; it’s just I can’t handle the spice. So when we make curry at home, we always make mild ones like Thai green curry and Japanese curry.
This is one of my favourite recipes for Thai green curry, best served with a bowl of steaming Thai jasmine rice.
200g chicken breast
50g green beans
130ml water/chicken stock
70g coconut cream
45g Thai green curry paste
Crushed red pepper flakes (optional)
Fresh red chilli / green chilli, shallots, fresh coriander, cashew nuts (for garnish)
Cut the chicken breast into small pieces. Add the salt and mix well.
Snap both ends off the green beans and cut them in half.
Add coconut cream to the pan, add water/chicken stock, bring to the boil
Add green curry paste and chicken.
Add dried red pepper flakes, cover, and cook for about 10 minutes until the chicken breast is fully cooked. If you prefer a slightly thicker sauce, you can try adding a teaspoon of cornflour (mixed in a little bit of water first) or just cooking the curry for longer.
Serve garnished with sliced fresh red/green chillies, sliced shallots, fresh coriander and cashew nuts. Best served with Thai jasmine rice.
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