Thai Green Chicken Curry (9 September 2014)

Today is a warm day in Sao Paulo and the temperature is around 30 C. I might be enjoying the sun outside but I choose to be at home and work on new recipes which I am going to cook together with my students on Friday. Yes... I will have a new cooking session with Thai food and I cannot wait. Thai food can be so exciting and all those exotic ingredients like kaffir lime leaves, tamarind paste, fish sauce, lemon grass are now spread in my kitchen waiting to become a part of any dish. Today I am cooking Thai Green Chicken Curry with green bell peppers and some champignons. It is very simple dish and you do not need more than 30 minutes to prepare it. Perfect for dinner, just be careful when using green curry paste (or any curry paste) because the heat level might surprise you. I like spicy food so I normally use more curry paste in my cooking. Start with one spoon and then increase if you think you want it spicier! Enjoy it and let me know how you like it.




4 servings

2 tablespoons sunflower oil
1 green bell pepper, cut into 2cm pieces
2 tablespoons green curry paste
500g skinless chicken thigh fillets, cut into 3cm pieces
400 ml coconut milk
200 ml chicken stock
5 dried kaffir lime leaves
200 g fresh champignon, cut in half
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar

Heat oil in a wok or deep frypan over high heat. Add green bell peppers and champignons and stir-fry for 3-4 minutes until golden. Set them aside.

Add green curry paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut milk, chicken stock, lime leaves and bring to the boil. Return green bell peppers and champignons to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.

Serve with steamed rice.