I’ve spent the last few days sitting upright on the sofa, unable to move due to the literal pain in my neck. My injury (if that’s what you call turning your neck suddenly one morning), meant I missed my good friend R’s birthday celebrations on the weekend. To make it up to her, I decided to invite her round for a birthday dinner and glass or two of wine (the latter was mainly for my benefit – now I’m off the painkillers, it’s the only thing that relaxes my muscles so I can actually sleep!).
Initially, I wanted to cook something new and different, but in the end decided to stick to an old favourite – Thai Green Curry. With The Boyfriend’s help, I have played around with a number of different recipes, finally settling with the method below as it consistently produces a dish that R described as the best curry she’d tasted for a long time (compliments like that R, make you a very welcome guest in my kitchen).
Ingredients (serves 4)
- 6 x chicken thigh fillets (thigh has much more flavour than breast and it should stay moist no matter how long you cook it for)
- 400ml coconut milk
- 2 x red chilli’s, deseeded and finely chopped (I like my curry spicy, but if you prefer it milder, just cut down on the chilli)
- 1 x tablespoon Nam Pla Fish Sauce
- 8 x spring onions (cut into 1cm shreds)
- 1 x courgette (sliced thinly)
- 1 x green or red pepper (cut into 1cm squares)
- 2 x tablespoon caster sugar (it’s best to taste this as you go along as you might want to add more or less)
- 1 x tablespoon groundnut oil
- 4 x tablespoons chopped coriander
- 2 x teaspoons Thai green curry paste
- Prepare all the vegetables and chop the chicken thighs into bite size chunks
- Heat the groundnut oil in a pan and, on a medium/low heat, slowly sauté the spring onions and red chilli to flavour the oil
- Turn up the heat and add the chicken
- When the chicken has sealed and started turning golden brown, add the courgette and pepper and leave them to cook for a couple of minutes
- Add the coconut milk, fish sauce and curry paste and bring the curry to the boil
- Turn the heat down so the curry simmers, before adding the caster sugar to taste
- Add half the chopped coriander and stir
- Leave the mixture to simmer for around ten minutes while you prepare the rice (I like to use Thai Taste’s Thai Sticky Rice)
- Serve the curry in a bowl with rice, sprinkling coriander on top
The chicken in this recipe could easily be substituted for prawns (just add them right at the end so they heat through and don’t overcook), and rice noodles can be used instead of rice. R – I look forward to hearing how you get on when you cook this for your friends in a few weeks time, fingers crossed they’ll love it as much as you do!