This simple take on a Thai green curry can be made in a jiffy any time you want some spicy comfort food in your life. Whatever you do, don’t be tempted to skip the lime leaves – they’re what really give this dish its authentic taste.
Serves 3 – 4
For the paste:
4 cloves garlic
2 sticks lemongrass
3 green chillies
4 kaffir lime leaves (optional)
2 tsp palm sugar
1 tsp cumin seeds
5cm piece ginger
5 tbsp water
3 tbsp vegetable oil
350g chicken thighs, diced
1 tsp MSG
400ml coconut milk
1/2 tsp chilli flakes (optional)
2 tsp fish sauce (optional)
1 small courgette, cut into 1cm pieces
Make the paste by combining all the paste ingredients and blending in a food processor.
Heat the vegetable oil in a large pan over a high heat. Add the chicken, season well with salt and MSG and fry until browned.
Add the paste and fry for a few minutes until everything’s smelling aromatic. Pour the coconut milk and water into the pan and reduce the sauce by around half (this will take 10-15 minutes). Adjust the seasoning with salt and add the chilli flakes if you want it spicier. Add the fish sauce and give everything a final taste. Throw in the beans, cook for around 5 minutes until they still have some bite, and serve over basmati rice.