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Chicken Thai Green Curry


Hot chilli with a zingy tangy kick - that is how I like my Thai Green Curry.

I prefer to avoid the Western route of throwing lime juice into the curry, and prefer to get that citrus punch from the lemon grass and kaffir lime leaves.

Although not essential, without the Thai Basil, I think the essence of this dish is lost. It really needs that subtle aniseed flavour which is not achieved with the dry equivalent. Thank you Waitrose for stocking it!

I always cut my chicken into large chunks and essentially steam / poach it in the sauce on a low heat. I prefer it this way, as it keeps it moist and tender.

Way better than my local restaurants, and vastly superior to any shop bought paste or curry.

Thai Green Curry : Thai Green Curry


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