Short on time and looking for a Thai curry that’s easy to make at home? Then try our delicious and lean Thai green chicken curry with green beans, it’s the perfect harmony between the five key flavours of Thai cuisine: Sour, sweet, spicy, bitter, and salty.
ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Thai green chicken bean curry
- 6 Ritchies chicken thigh fillets – skin off, cut in half
- ½ a 210g jar Valcom green curry paste
- 2 tablespoons peanut or coconut oil
- 400g can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar (or palm sugar, grated)
- 300g green beans, cut in half
- 200g eggplant (optional), cubed
- 3 kaffir lime leaves, stem removed and finely sliced (optional)
- ½ cup of Thai basil leaves, torn (or normal basil leaves, torn)
for the rice
- 2 cups jasmine rice
- ½ cup coconut milk
- zest of 1 lime, grated (or 1 kaffir lime leaf, finely chopped)
to serve
- a few extra basil leaves
Thai green chicken bean curry method
Cook the rice following the manufacturer’s instructions for the absorption method, but substitute ¼ cup of the water for ¼ cup of coconut milk. Then stir through the kaffir lime or lime zest at the end of the cooking time. Keep warm until you’re ready to serve.
In a wok or deep frying pan on a low heat add the oil and the green curry paste. Cook gently for 1-2 minutes until the paste smells aromatic. Add the coconut milk and stir for about 4-5 minutes until the sauce starts to thicken slightly. Turn the heat up to medium high, then add the chicken and bring to the boil. If you’re using eggplant, add it now and then reduce the heat to medium and cook until the chicken is cooked through and the eggplant is tender (about 10 minutes). Season with fish sauce and sugar. Add the green beans and kaffir lime leaf, then cook for another 3-4 minutes until the green beans are just cooked and still crisp. Check the seasoning and just before serving, stir through lime juice and basil leaves. Serve piping hot with the coconut lime rice.
Serves 4. Preparation time 10 minutes. Cooking time 30 minutes.