Zurich Legacy Kitchen Cookbook - Book - Page 26
E dd Wi l s on
Sophie's Thai Green
Chicken Curry
Thai green chicken curry
was one of mine and Soph’s
favourite dishes from Sakuna
Thai in Poole, our go-to
restaurant for birthdays,
anniversaries or eating out
locally. When the lockdowns
hit, we wanted to make our
favourite dish at home, and
Soph perfected this version
using ingredients from a local
Thai grocer.
INGREDIENTS
•
•
•
•
•
•
•
•
•
•
•
•
•
2 tbsp vegetable oil
3–4 tbsp green Thai curry paste
1 x 400ml can coconut milk
450g chicken breast or thigh, thinly sliced
1 cup aubergine, cut into bite-sized cubes
1 red bell pepper, thinly sliced
1 cup green beans or snow peas
1 tbsp fish sauce
1 tsp brown sugar or palm sugar
4–5 kaffir lime leaves
½ cup fresh basil leaves (Thai basil preferred)
1–2 fresh green chillies, sliced
Cooked jasmine rice, to serve
e
i g
T
(
~
if available)
*
*
*T e
METHOD
Get started by heating the vegetable oil in a large wok or deep frying pan
over a medium heat. Add the green curry paste and cook for 1–2 minutes,
stirring until fragrant.
Pour in half of the coconut milk and give everything a good stir. Let it
simmer gently for 2–3 minutes, until smooth and aromatic.
Add the sliced chicken and cook for 3–5 minutes, stirring so every piece
gets nicely coated in the sauce.
Pour in the remaining coconut milk, then add the aubergine, red pepper,
green beans and kaffir lime leaves, if using. Bring everything to a gentle
simmer and cook for 10–15 minutes, until the vegetables are tender and
the chicken is cooked through.
Stir in the fish sauce and sugar, then have a taste and adjust the seasoning
if needed.
Take the pan off the heat and stir through the basil and sliced chillies.
Leave for a minute or so to let the basil wilt, then serve with plenty of
steamed jasmine rice.
26
