Inamonolog
Easy Thai Green Chicken Curry Recipe
Claypot Thai Green Chicken Curry
Serves 4
There’s nothing better than a steaming bowl of flavoursome curry. Inamo’s Executive Chef, Jon Claro, shares his easy recipe for authentic Thai green chicken curry with fresh vegetables in a creamy coconut sauce. We suggest that you enjoy this delicious meal with a side of steamed rice, or put your apron away and join us for a bowl at inamo Soho, Covent Garden or Camden!
Green Curry Sauce
Ingredients:
- 1 litre coconut milk
- 30ml fish sauce
- 12g galangal
- 120ml green curry paste
- 150g large spinach leaves
- 20g lemon grass
- 2g lime leaf
- 15g palm sugar
Preparation:
- Heat oil in pan and add palm sugar, then stir until dissolved
- Add coconut milk and turn up heat, slowly simmering
- Add curry paste then allow to simmer for another 10 to 15 minutes on a low heat
- Add remaining ingredients and adjust according to taste if required
This sauce will last up to 7 days in the fridge.
Thai Green Curry
Ingredients:
- 120g cherry tomatoes
- 750g boneless chicken thigh
- 1.2 litres green curry sauce
- 35g Malay spice paste
- 100g straw mushrooms
- 350g sweet potato
- Loose basil
- Loose mint
Preparation:
- Grill the chicken until cooked through and set to one side
- Bring the green curry sauce to a boil
- Add sweet potato and allow to soften
- Add cherry tomatoes and chicken, then simmer for 5 – 10 minutes
- Add the straw mushrooms and Malay spice paste
- Simmer for a further 5 minutes
- Garnish with basil and fresh mint
Feel free to use any vegetables you like in this curry, as long as the vegetables that take longest to cook are added first, you can adjust this dish to your own preferences.
If you try this recipe at home, please share it with us! Tag us on social media with @inamorestaurant
