This spicy Hairy Bikers Green Curry is a vibrant and flavorful dish that’s simple enough for a weeknight. It is made with succulent chicken breasts, colorful peppers, crunchy mangetout, and a creamy coconut milk sauce. The result is a zesty, rich, and aromatic curry that is perfect for a quick and satisfying dinner and serves 4 people.
Hairy Bikers Green Curry Ingredients
- 1 tbsp sunflower oil
- 3 boneless, skinless chicken breasts, sliced thin
- 1 large red pepper, deseeded and cut into thin strips
- 1 large yellow pepper, deseeded and cut into thin strips
- 400ml can of half-fat coconut milk
- 250ml cold water, plus 2 tbsp
- 2 heaped tbsp Thai green curry paste
- 6 dried or fresh kaffir lime leaves
- 4 tsp nam pla (Thai fish sauce)
- 1 tsp caster sugar
- 150g mangetout peas, trimmed
- 2 tbsp cornflour
- small handful of fresh coriander, roughly torn
- small handful of fresh basil leaves, roughly torn
How To Make Hairy Bikers Green Curry
- Sauté the chicken and peppers: Heat the oil in a large non-stick saucepan, frying pan, or wok. Add the sliced chicken breasts and pepper strips. Stir-fry for 1 minute until the chicken is lightly sealed.
- Create the curry base: Pour the coconut milk and 250ml of water into the pan. Stir in the Thai green curry paste, kaffir lime leaves, fish sauce, and caster sugar. Bring the mixture to a gentle simmer, stirring regularly, and cook for 5 minutes.
- Thicken the sauce: Add the mangetout to the pan and let it return to a simmer. In a small bowl, mix the cornflour with the remaining 2 tablespoons of cold water until it forms a smooth paste. Stir this paste into the pan.
- Finish the curry: Continue to cook for another 2-3 minutes, stirring frequently, until the vegetables are tender and the spiced coconut milk has thickened to a perfect consistency.
- Serve: Remove the pan from the heat. Serve the curry in deep bowls over steamed rice, scattered with fresh coriander and basil leaves. Remember to tell your guests not to eat the kaffir lime leaves, as they are for infusing flavor only.
Recipe Tips
- Use Fresh Herbs: The fresh coriander and basil added at the end are key to a vibrant, authentic flavor. Don’t use dried for this.
- Adjust the Spice: The heat level of Thai green curry paste can vary widely between brands. Start with a smaller amount and add more to your taste if you prefer it spicier.
- Make it Gluten-Free: If you are cooking for someone with a gluten intolerance, make sure to check that your curry paste and fish sauce are certified gluten-free, as some brands may contain wheat.
- Don’t Eat the Lime Leaves: Kaffir lime leaves are used to add a wonderful citrus aroma to the dish. They should be removed before serving, as they are tough and not pleasant to eat.
What To Serve With Green Curry
This vibrant green curry is a full meal on its own when served with a mound of fluffy jasmine rice to soak up all the rich, spicy sauce. For an extra layer of flavor and texture, you could serve it with some crunchy prawn crackers on the side. A squeeze of fresh lime juice just before serving adds a bright, zesty finish.
How To Store Green Curry Leftovers
- Refrigerate: Let the curry cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 2 days. Reheat gently on the stovetop until simmering, or in the microwave.
- Freeze: This curry can be frozen for up to 3 months. Transfer the cooled curry to a freezer-safe container. When you are ready to eat it, thaw it in the refrigerator overnight and then reheat on the stove, stirring occasionally. The texture of the coconut milk may separate slightly, but it will come back together with a good stir.
Hairy Bikers Green Curry Nutrition Facts
- Calories: 339 kcal
- Total Fat: 13.5g
- Saturated Fat: 7.3g
- Cholesterol: 80mg
- Sodium: 680mg
- Total Carbohydrate: 20.4g
- Dietary Fiber: 2g
- Sugars: 17g
- Protein: 33.9g
Frequently Asked Questions
- Can I use a different type of meat? Yes, this recipe works great with other meats. You can easily substitute the chicken with sliced pork or shrimp. For a vegetarian version, use tofu or a mix of vegetables like broccoli, mushrooms, and baby corn.
- How can I make the sauce thicker? If you find the sauce is too thin, you can add a little more cornflour paste. Mix 1 teaspoon of cornflour with 1 tablespoon of cold water and stir it into the simmering curry.
- What is Thai fish sauce? Nam pla, or Thai fish sauce, is a key ingredient that provides a savory, salty, and umami flavor to the curry. It is made from fermented anchovies and is essential for an authentic taste. You can find it in the international aisle of most supermarkets.
Try More Recipes:
- Hairy Bikers Game Pie Recipe
- Hairy Bikers Cottage Pie With Cheesy Mash Recipe
- Hairy Bikers American Chicken Wings Recipe
Hairy Bikers Green Curry Recipe
Description
A fantastic Hairy Bikers Green Curry that’s full of flavor but quick to make. Featuring tender chicken and crisp vegetables in a rich, spicy coconut sauce, this is a perfect weeknight meal.
Ingredients
Instructions
- Sauté: Stir-fry chicken and peppers for 1 minute.
- Simmer: Add coconut milk, water, curry paste, lime leaves, fish sauce, and sugar. Simmer for 5 minutes.
- Thicken: Add mangetout. Mix cornflour and water and stir into the pan.
- Finish: Cook for 2-3 more minutes until the sauce is thick. Serve with fresh herbs.
