Ken Hom's Thai green curry recipe Recipe

Name: Ken Hom's Thai green curry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g (7.9oz) boneless chicken breast diced into 1inch pieces; 1 tsp light soy sauce; 1 tsp shaoxing rice wine; 1 tsp sesame oil; 1 tsp cornflour; 1 tbsp groundnut oil; 1.5 tbsp finely sliced shallots; 1.5 tbsp coarsely chopped garlic; 0.5 tbsp coarsely chopped ginger; 1 -2 tablespoon Thai green curry paste; 0.5 tbsp fish sauce; 1 tsp sugar; 200 ml (7fl oz) coconut milk; 1 large handful of Thai basil leaves; 1 sliced red chilli, optional

Servings: persons

225 g (7.9oz) boneless chicken breast diced into 1inch pieces
1 tsp light soy sauce
1 tsp shaoxing rice wine
1 tsp sesame oil
1 tsp cornflour
1 tbsp groundnut oil
1.5 tbsp finely sliced shallots
1.5 tbsp coarsely chopped garlic
0.5 tbsp coarsely chopped ginger
1 -2 tablespoon Thai green curry paste
0.5 tbsp fish sauce
1 tsp sugar
200 ml (7fl oz) coconut milk
1 large handful of Thai basil leaves
1 sliced red chilli, optional

1
Combine the chicken with the soy sauce, sesame oil, rice wine and cornflour.
2
Mix well and leave to marinate for 20 minutes.
3
Heat the wok until very hot and slightly smoking, add the groundnut oil and marinated chicken.
4
Stir fry for 3 minutes or until lightly browned.
5
When the chicken is browned, transfer it to a stainless steel colander set inside a bowl leaving behind 1 tbsp of oil in the wok.
6
While the chicken is draining, reheat the wok, then add the shallots, garlic and ginger and stir fry for 3 minutes.
7
Add the Thai green curry paste, fish sauce, sugar and coconut milk.
8
Turn the heat down and leave to simmer for 5 minutes.
9
Return the chicken to the wok and finish with the Thai basil leaves and serve with sticky jasmine rice.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 225 g (7.9oz) boneless chicken breast diced into 1inch pieces, 1 tsp light soy sauce, 1 tsp shaoxing rice wine, 1 tsp sesame oil, and more.

Yes, Ken Hom's Thai green curry recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ken Hom's Thai green curry recipe

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