Thai Green Curry Chicken


An easy and relatively quick curry for Glenys Elliott  This recipe serves 4


  • 4 chicken breasts, boneless and skinless Chicken, broilers or fryers, breast, meat only, raw
  • 1 Tbs oil Oil, olive, salad or cooking
  • 2 Tbs shallots, finely chopped Shallots, raw
  • 5 cloves garlic, minced Garlic, raw
  • 1 Tbs ginger root, finely chopped Ginger root, raw
  • 3 Tbs curry paste -green
  • 1 Tbs fish sauce Sauce, fish, ready-to-serve
  • 4 lime leaves Lime juice, raw
  • 1 can (400 ml) coconut milk
  • 1 cup Thai basil leaves
  • 2 tsp llime juice


Step 1

Cut chicken into 1 inch pieces. In a skillet heat oil over medium heat: cook shallots, garlic and ginger, stirring for about 2 mins.or til softened. Stir in curry paste, fish sauce, lime leaves,and coconut milk until combined. Add chicken to pan , simmer for about 8 mins until slightly thickened and chicken no longer pink inside. Discard lime leaves. Stir in basil and lime juice.


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