A Message from Chef Ahmed:
This Thai Green Curry recipe turned out sooo good. What makes it even better is that it’s really easy to make.
Almost anyone can make this because you’re basically just throwing things into a pot and before you know it, you’re done!
We all loved it because of all of the different colours and delicious flavours. It reminded me of eating Green Curry at one my favourite restaurants.
Hope you guys enjoy this amazing recipe :)
Chef Ahmed
Ingredients
2 ½ cups Coconut Milk
2 ½ tbsp Green Curry Paste
1 pound Boneless Chicken Thighs
1 tsp Fish Sauce
1 tsp Coconut Sugar
1 cup Chicken Stock
6-8 Kafir Lime Leaves
1 stalk Lemongrass
1 small Onion
1 Carrot
½ large Red Pepper
1 small head of Broccoli
1 small can of Bamboo Shoots 200ml
2 cups Tofu, Firm
1 small bunch Thai Basil
2-3 Birds Eye Red Chilis
Serve with Jasmine Rice
Method
Place a large pot on the stove at medium-high heat. Add in ½ a cup of the coconut milk. Stir until the oil starts to separate from the milk.
And in all the green curry paste. Mix well until the coconut milk is absorbed.
Add 1 tsp of fish sauce and 1 cup of the coconut milk and mix well till everything is incorporated.
Let simmer, add the chicken and mix well.
Put in 1 tsp of coconut sugar and the chicken stock/water. Add the rest of the coconut milk. Add kafir lime leaves and lemongrass (crack in half)
Cover and let simmer for 15 mins.
While sauce is simmering, cut tofu into squares.
Add broccoli and carrots to the curry. Mix, cover and let simmer for 5-6 minutes.
Add tofu and chillies.
Add onions, red peppers and bamboo shoots. Mix and add torn or ripped basil.
Finally, let it all simmer for another 3-4 minutes.
Top with coriander.
Serve with Jasmine Rice.
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Enjoy!! :)
