If, like me, you are cooking mounds of food for all the family during the Christmas holiday, I think we will probably all feel a little bit in need of a detox in January. This Thai green curry is the perfect dish to start a New Year’s health resolution. Quick and easy to make and full of fresh and tasty ingredients, this recipe will be enjoyed by all the family. Bold flavours and hugely satisfying on the palate, you really do have to love a homemade curry.
Thai green curry with chicken
Serves 4-5
Ingredients
- 500g chicken thighs
- 600 ml coconut milk
- ½ cup chicken stock or water
- 2 bunches coriander (keep a few leaves behind for decoration)
- 1 juice of a lemon
- 1 chopped white onion
- 1 chopped carrot
- 1 tsp. of green curry paste
- 1 kaffir lime leaf
- 2 sticks of lemongrass
- 2 tbsp. coconut oil
- 1 green chilli (or small green pepper)
- 5g ginger (fresh)
- 1 finely chopped spring onion
- Salt and pepper
Method for Thai Green Chicken Curry
- In a powerful blender, mix the lemongrass, ginger, coconut milk, the stock and bunches of coriander. Mix thoroughly until the coriander leaves have completely disappeared.
- Press the liquid mixture through a sieve making sure you extract as much liquid as you possibly can. Leave the liquid aside until the cooking process.
- Slice the chicken thighs into bitesize morsels and season before searing in a hot, large sauce-pan with coconut oil. When the morsels of chicken are beautifully caramelised remove from the pan. This should only take 2-3 minutes altogether (the chicken morsels are purposefully not cooked throughout as they will continue cooking in the curry later on).
- In the same saucepan add the chopped white onion, carrots, deseeded green chili and mix in the curry paste.
- Once the vegetables are tender put the morsels of chicken back into the pan.
- Pour over the liquid mix and add the kaffir lime leaf to the sauce pan. Bring everything to the boil, then turn down the heat to simmer for a further 30 minutes.
- Season to taste; add the juice of a lemon and the spring onions. Best served with a basmati rice and fresh coriander leaves on top.
For a traditional choice when it comes to pairing curries why not try a Macon-Villages from Louis Jadot 2013. This fruity Chardonnay expresses all the classic aromas of the Burgundian grape. A crisp white wine that delivers beautiful citrus notes, fantastic for accompanying our tangy green curry.
Rieslings have a particular affinity with green curries. I suggest a Domaine Weinbach, Riesling, Schlossberg, Cuvée Sainte Catherine 2010. This dry Alsatian white wine just has the right balance of sweetness to compliment this robust curry.
Wines to drink with thai green chicken curry by Michel Roux Jr.
Louis Jadot Macon-Villages, 2013
This Chardonnay is so crisp and fresh, it works perfectly with the velvety flavours and texture of the curry. Clean with aromas of citrus and apple it cuts perfectly across the luxurious creaminess of the spiced coconut milk.
Domaine Weinbach Riesling Schlossberg Cuvée Ste. Catherine, 2010
Both spicy and fleshy, this Riesling is deep with rich flavours and aromas of citrus fruit. With notes of clove and cinnamon, the exotic fragrances of this wine make it a real delight to drink.
Other Michel Roux Jr. recipes
Mushroom Agnolotti – recipe by Michel Roux Jr.
Rabbit Pâté en Croute – recipe by Michel Roux Jr.
Stuffed courgettes – recipe by Michel Roux Jr.
Leek terrine with goat’s cheese – recipe by Michel Roux Jr.
