Green curry is frequently deemed to be the greatest well-liked traditional curry in Thailand. It is distinguished from the curries of other countries by its green colour and sweetness. Usually, spiciness differs depending on the cook’s palate and tends to be more aromatic than the gentler red curries.
I am a curry lover and I love all kinds of curry, Thai green curry is my favourite Thai curry.
Normally, chicken, roasted duck, beef, pork, or seafood are used in Thai green curry, plus additional fresh ingredients comprising of coconut milk, Thai green curry paste, soy sauce, fish sauce and sugar are included. Then vegetables like asparagus, eggplant, aubergine, peas and beans are also added. This is an all versatile dish whereby any of your favourite meat and vegetables can be included to cook this delicious curry.
- 4 tablespoons extra virgin olive oil
- 1 kg skinless chicken breasts or thighs trimmed and cut into 3cm cubes
- 3 tablespoons Thai green curry paste
- 250 g frozen baby green peas
- 250 g frozen baby green beans
- 2 medium Truss tomato diced into 2cm pieces
- 400 ml gluten free canned coconut milk
- 2 tablespoons gluten free fish sauce
- 2 tablespoons gluten free light soy sauce
- 2 sticks or teaspoons Natvia or raw brown sugar
- Steamed rice and lime wedges to serve
- Heat up a wok with 4 tablespoons of extra virgin olive oil on medium heat. Add the green curry paste and truss tomato and cook for 2-3 minutes or until aromatic.
- Add the chicken and stir-fry for 5 minutes. Then add the coconut milk and bring to a boil, then turn the heat to low and simmer lightly for 10-15 minutes.
- Add the fish sauce, soy sauce and Natvia or raw brown sugar to the curry and stir well.
- Add the baby peas and baby beans to the curry and bring to a boil and turn off the heat once the curry is boiling so that the vegetables will not overcook.
- Serve with steamed jasmine rice or basmati rice and lime wedges.