Green Chicken Curry

Name: Green Chicken Curry
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 4 tablespoons coconut cream, to serve; 3 tablespoons brown sugar; 14 fl oz/400 ml canned coconut milk; 3 tablespoons Thai green curry paste; 1 fresh green chile, deseeded and finely chopped; vegetable oil, for frying; 1 lb/450 g skinned, boneless chicken breasts, cut into pieces; 3 tablespoons fish sauce; 1fresh red chile, deseeded and finely chopped; a good handful of fresh basil leaves; a handful of fine green beans

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This is a stir-fry dish, as are indeed many curries, which makes it a great quick lunchtime meal. Supermarkets today sell very good curry pastes, and although purists may wish to make their own, bought ones work just as well!

Ingredients

1 lb/450 g skinned, boneless chicken breasts, cut into pieces
vegetable oil, for frying

Asia
Main course
Lunch
Spicy
Gluten-free

Method

Heat some vegetable oil in a large pan or wok and stir in the green curry paste. Cook for about 30 seconds, then throw in the chicken and quickly stir-fry with the paste for a couple of minutes.

Add the coconut milk, fish sauce, chiles, sugar, and beans, then stir well and cook for 5-7 minutes. Toss in the basil leaves.

Serve hot, topped with a dollop of coconut cream.