Chef's Delight: Thai Green Curry

A WORD FROM THE CHEF

This is a quick and delicious Thai green curry with tender chicken, fresh vegetables and fragrant coconut sauce. It’s perfect for a midweek meal.

This winter warmer takes just five minutes to prep and 15 minutes to cook.

INGREDIENTS

(Serves 4)

• 600g chicken breast or thigh, sliced

• 2–3 tbsp Thai green curry paste

• 400ml coconut milk

• 1 tbsp fish sauce

• 1 tsp sugar (or palm sugar)

• A red or green pepper, sliced

• 150g mangetout or green beans

• 1 tbsp vegetable or coconut oil

• Fresh Thai basil or coriander and lime to finish

METHOD

Fry the paste: Heat the oil in a large pan over medium heat. Add the curry paste and fry for one minute, stirring, until fragrant.

Add coconut milk: Stir in a splash of coconut milk to loosen the paste, then add the rest.

Cook the chicken: Add the sliced chicken and simmer for 8–10 minutes, until cooked through.

Add the vegetables: Add the pepper and mangetout (or green beans) and simmer for 3–4 minutes, until tender but still crisp.

Season and finish: Stir in the fish sauce and sugar. Taste and adjust with a squeeze of fresh lime juice. Add fresh basil or coriander just before serving.

Top tip

For a richer, more authentic flavour, fry the curry paste in the thick cream from the top of the coconut milk before adding the rest. Adjust the fish sauce and lime to balance the sweetness to your taste.

ABOUT THE CHEF

Joey Farrell is a senior chef at Mcgettigans Nuremore Estate. From Carrickmacross, Joseph is a GMIT graduate. He previously worked in fine establishments in the west of Ireland, Adare and London. Joey has a passion for creating high-quality dishes using fresh, locally sourced ingredients. Drawing inspiration from Ireland’s rich culinary heritage, he combines traditional cooking techniques with modern flavours to deliver memorable dining experiences.