Veg and Chicken Green Curry

Nothing warms my heart or my soul more than a Thai Green chicken curry. There’s something soothing and immediately satisfying about the spiciness of the curry.

INGREDIENTS

  • 1 tablespoon neutral oil

  • 50 g (1 3/4 oz) green curry paste

  • 1 x 400 ml (14 oz) coconut cream

  • 500 ml (2 cups) chicken stock 

  • 1 carrot, scrubbed and cut into 1.5 cm chunks

  • 200 g (7 oz) thin rice noodles 

  • 1 x 225 g (8 oz) tin bamboo shoot strips, drained and steeped in boiling water

  • 250 g (9 oz) chicken breast, strips (MAX/CHAR) let’s chat about this 

  • 250 g (9 oz) broccoli, cut into small florets

  • 150 g (51/2 oz) snow peas (mangetout), trimmed

  • 200 g (7 oz) tofu puffs, halved diagonally 

  • 2–3 tablespoons fish sauce 

  • 2 tablespoons lime juice, plus wedges to serve

  • 30 g (1 oz) grated palm sugar or raw sugar

  • Thai basil leaves, to serve

METHOD

  1. Heat the oil in a large saucepan over medium heat. Cook the curry paste for 2 minutes or until fragrant, stirring regularly. Stir in the coconut cream, stock and carrot. Bring to a simmer, then reduce heat to medium-low and cook for 5 minutes, stirring occasionally. 

  2. Meanwhile, prepare the rice noodles according to packet instructions.

  3. Drain the bamboo strips from the water, then add to the pan, along with the chicken and broccoli. Cook for 1 minute, then add the snow peas and tofu puffs and cook for 2 minutes or until the chicken is cooked through and the vegetables are just tender. 

  4. Add the fish sauce, lime juice and sugar to taste. 

  5. Serve with the noodles lime wedges, and scatter with Thai basil.