Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Yield: Serves 4
Cuisine: Thailand
Ingredients: large handful basil leaves; 2 teaspoons Shaoxing rice wine; 1 teaspoon sesame oil; 2 teaspoons cornflour; 1½ tablespoons groundnut (peanut) oil; 450 g (1 lb) boneless chicken breast, skinned; 2 teaspoons light soy sauce; 1 tablespoon fish sauce or light soy sauce; 1 tablespoon fish sauce or light soy sauce; 2 teaspoons sugar; 400 ml (14 fl oz) tinned coconut milk; 3 tablespoons finely sliced shallots; 3 tablespoons coarsely chopped garlic; 1 tablespoon finely chopped ginger; 2–3 tablespoons Thai green curry paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Green curry is not the hottest of the hot and that is why it works nicely with the rather gentle taste and texture of chicken breasts. Just remember that even green curry may be electrifying to Western palates.

This is my version of a traditional quick and easy Thai dish that makes a most satisfying course.

Ingredients

450 g (1 lb) boneless chicken breast, skinned
2 teaspoons light soy sauce

Asia
Thailand
Dinner
South East Asia

Method

Cut the chicken into 2.5 cm (1 in) chunks and combine them in a bowl with the soy sauce, rice wine, sesame oil and cornflour. Mix well and let marinate for about 20 minutes.

Heat a wok or large fry