Hairy Bikers Green Curry Recipe
Love spicy Thai flavors? Try this Hairy Bikers Green Curry Recipe. It's creamy zingy and super easy. Tender chicken swims in green curry goodness. Fresh herbs make it pop.
Ingredients
- 1 lb chicken breast cut into bite-size pieces
- 1 can 14 oz coconut milk
- 2 tbsp green curry paste store-bought or homemade
- 1 cup chicken broth
- 1 red bell pepper sliced thin
- 1 cup eggplant cubed
- 1 cup green beans trimmed
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 4 kaffir lime leaves torn
- 2 tbsp vegetable oil
- Handful fresh basil and cilantro chopped
- 1 lime juiced
- Optional: 1 Thai chili sliced for heat
Instructions
Prep the Curry Base
- Heat oil in wok over medium heat. Fry green curry paste 2 minutes. Stir often. Smells amazing already. Add half coconut milk. Cook until oil separates. Fragrant base ready.
Cook the Chicken
- Add chicken pieces to wok. Stir-fry 3-4 minutes until white outside. Pour in chicken broth and rest of coconut milk. Bring to simmer. Bubbles gently around edges.
Add Veggies and Simmer
- Toss in eggplant, bell pepper, and green beans. Add kaffir lime leaves, fish sauce, and sugar. Simmer 10 minutes. Veggies soften just right. Sauce thickens nicely.
Finish with Fresh Herbs
- Stir in lime juice, basil, and cilantro. Taste it now. Adjust spice or sweet. Simmer 2 more minutes. Off heat. Let flavors marry. Super aromatic.
Serve Hot
- Ladle into bowls. Garnish with extra herbs. Squeeze lime wedge on top. Steam rises invitingly. Ready to devour family-style.
Notes
- Use thighs for juicier chicken. More flavor stays.
- Homemade paste? Blend cilantro stems, chilies, lemongrass.
- No eggplant? Swap zucchini or bamboo shoots.
- Vegan twist: Tofu or prawns instead of chicken.
- Less spicy? Halve curry paste first time.
- Thicken sauce with cornstarch slurry if thin.
- Double herbs at end. Brightens everything up.