Green Curry

The story …

This big-on-flavour Thai fusion dish is a huge hit with my family. It’s such a great weeknight dinner option. Prep the veggies in advance and use a store-bought curry paste so you can have dinner ready in a flash.

Come on … join me … and savour the satisfying taste of home-made comfort food.

The recipe …

Cooks: 30 minutes   Serves: 4   Level: Easy

Ingredients

• 30ml (2 tablespoons) cooking oil
• 800g skinless chicken breasts, cubed
• 2.5ml (½ teaspoon) salt
• 2 onions, roughly chopped
• 3 garlic cloves, smashed
• 1 knob (1 tablespoon) of ginger, thinly sliced
• 1 red chilli, thinly sliced
• 1 lemongrass stalk, bruised
• 30ml (2 tablespoons) Thai green curry paste
• 250ml (1 cup) chicken stock
• 15ml (1 tablespoon) Thai fish sauce
• 15ml (1 tablespoon) soy sauce
• 150g green beans, halved
• 300g broccoli florets
• 6 baby marrows, thickly sliced
• 400ml canned coconut milk
• 250ml (1 cup) boiling water
• 3 spring onions, thinly sliced
• Handful of fresh coriander

Method

1. Heat the cooking oil in a large wok on high heat.
2. Season the chicken with the salt and add it to the wok.
3. Stir-fry for 5 minutes, then remove the chicken from the wok and set it aside.
4. Add the onions, garlic, ginger and chilli.
5. Stir-fry until the onions are golden brown, about 5 minutes.
6. Now add the lemongrass and return the chicken to the wok.
7. Add the green curry paste, making sure to coat the chicken well.
8. Then add the chicken stock, fish sauce, and soy sauce.
9. Now add the green beans, broccoli, baby marrow and coconut milk.
10. Simmer gently for 10 minutes and add the boiling water only, if and when needed.
11. Once the vegetables are cooked but still firm, add half the spring onions and coriander, reserving the rest for garnish.
12. Serve warm.

Serve

• on a bed of fragrant jasmine rice or egg noodles

Garnish

• with coriander, spring onions and lime wedges

Bon appétit

Author: Mauricia Jordaan

Photographer: Mauricia Jordaan