Ken Hom's Thai green curry recipe
A Thai favourite, created by chef Ken Hom. Be sure to use plenty of ginger, garlic, coconut milk and Thai basil leaves.
Ingredients
- 225 g 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 coconut milk
- 1 large handful of Thai basil leaves
- 7.9 oz 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
- 7 fl oz coconut milk
- 1 large handful of Thai basil leaves
- 7.9 oz 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
- 0.8 cup coconut milk
- 1 large handful of Thai basil leaves
- 1 sliced red chilli, optional
- 1 sliced red chilli, optional
- 1 sliced red chilli, optional
Details
- Cuisine: Thai
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Combine the chicken with the soy sauce, sesame oil, rice wine and cornflour.
- Mix well and leave to marinate for 20 minutes.
- Heat the wok until very hot and slightly smoking, add the groundnut oil and marinated chicken.
- Stir fry for 3 minutes or until lightly browned.
- 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.
- While the chicken is draining, reheat the wok, then add the shallots, garlic and ginger and stir fry for 3 minutes.
- Add the Thai green curry paste, fish sauce, sugar and coconut milk. Turn the heat down and leave to simmer for 5 minutes.
- Return the chicken to the wok and finish with the Thai basil leaves and serve with sticky jasmine rice.
This year Ken celebrates 30 years as the nation’s favourite TV chef - to download a copy of his 30th career anniversary booklet, please visit www.kenhom.co.uk
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature