התמונה להמחשה בלבדThai Green Curry
A celebration of bold Asian flavors enveloped in a creamy, velvety sauce of coconut milk and aromatic green curry paste. This exquisite dish harmonizes tender chicken pieces with crisp vegetables, creating a balanced and vibrant culinary experience perfect for elegant entertaining or an elevated family gathering.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
- 2In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.
Nutrition
- Calories
- 431
- Protein
- 45g
- Carbs
- 34.9g
Chef tips
To get the most out of your curry paste, sauté it briefly with a bit of the thick part of the coconut cream until it's fragrant before adding the rest of the liquids. If the kids are sensitive to heat, you can reduce the curry paste and add a teaspoon of peanut butter for a rich creaminess and a mild sweetness everyone will enjoy.
Culinary reasoning
A celebration of bold Asian flavors enveloped in a creamy, velvety sauce of coconut milk and aromatic green curry paste. This exquisite dish harmonizes tender chicken pieces with crisp vegetables, creating a balanced and vibrant culinary experience perfect for elegant entertaining or an elevated family gathering.