Thai Green Curry is a vibrant and flavourful dish that perfectly balances spicy, sweet, and savoury elements. Packed with fresh herbs, aromatic spices, and creamy coconut milk, it's a comforting classic with a bold punch of flavour. Whether you're craving tender chicken, prawns, or a veggie-packed version, Thai Green Curry is a quick, healthy, and satisfying meal that's perfect for any night of the week.

Ingredients
2 shallot, finely diced
Sesame oil, for cooking
2 cloves garlic, minced
Thumb-size piece ginger, grated
1 chilli, finely diced
3 tsp green curry paste
1x (400g) tin coconut milk
250ml Carol's Stock Market Chicken Stock
1 tbsp fish sauce
1 tsp sugar
450g boneless & skinless chicken thighs, large diced
4 kaffir lime leaves
1 red pepper, sliced
½ (227g) tin bamboo shoot strips
Juice from 1 lime

To serve
4 portions jasmine rice

Serves
4

Method
Heat a wok or large frying pan over medium heat. Add a light drizzle of sesame oil to the pan then add the shallot and sauté for about 1 minute. Add the garlic, ginger, and chilli, and cook until fragrant, about 1 minute.

Stir in the green curry paste and cook for another 30 seconds.

Pour in the coconut milk, chicken stock, sugar, and fish sauce. Bring to a gentle simmer and leave to thicken slightly, about 10 minutes.

Add the cubes of chicken, kaffir lime leave, red pepper and bamboo shoots, simmer until chicken is cooked through, 10-15 minutes.

Finally, stir in the lime juice. Serve curry with rice.