I absolutely adore Thai food! There’s something about the combination of flavours that are specific to Thai cuisine that makes my mouth water.
I don’t usually handle spicy foods terribly well, but I don’t seem to mind as much when it comes to Thai food.
If you’re worried that this dish will be too spicy for your little ones, never fear! This is an adaptation of a recipe my mother-in-law cooked for her kids and she usually make it a lot hotter than I do. You can adjust the heat to your liking by using more or less curry paste than the recipe suggests.
You can easily make this curry vegan by swapping out the chicken thighs for chickpeas. In which case, add the chickpeas when you add the remaining ingredients, instead of with the onion and garlic.
To avoid overcooking it, add the bell pepper close to the end.
Thai Green Curry
Serves: 2 Cook: 30 min
- Chicken thighs, 2-4 per person, cubed
- 1 Tbsp Coconut Oil
- 1 Medium Onion, chopped
- 4 garlic cloves, minced
- 2 Tbsp Green Curry Paste
- 1 Tbsp fresh Ginger Root, grated
- 1 Tbsp Fish Sauce
- 1/3 cup Vegetable or Chicken Stock
- 1 can Coconut Milk
- Fresh Basil (one handful), roughly chopped
- 1 Red Bell Pepper, cut into strips
- (optional) 1 can chickpeas, drained
- On medium high heat, brown chicken, onion and garlic in oil. Add curry paste and fry for a further two minutes or until paste becomes fragrant.
- Add ginger root, fish sauce, stock, coconut milk and basil, stir to combine and bring to a simmer for 15 minutes.
- Add bell pepper and simmer for 2 minutes more.
- Serve over rice.
I know you’re going to love this curry! Give it a try and come back to leave a comment to tell us what you think!