Chicken Thai Green Curry with New Potatoes

Chicken Thai Green Curry with New Potatoes

I made this delicious and creamy Green curry using some British seasonal vegetable such as new potatoes and green beans. This is quite a light meal, so I think it's perfect for those summer days. Eating a heavy meal when it's hot always makes me tired and unproductive during the day, much rather have something lighter for lunch or an early dinner!

Although this recipe isn't the quickest of recipes (40 mins inc. prep) it's definitely one you should try out! This recipe is gluten-free and can easily be turned to a vegetarian or vegan meal by opting for a meatless protein and swapping the fish sauce for light soya sauce. Easy!! Using Mae Jum Thai Green curry paste (of course!) can be a little spicy for children, so please be wary of this, start by using less paste and build it up. Using 35g of the paste does have a kick to it even when cooked with 400ml of coconut milk.

You absolutely can't go wrong with this dish, follow the recipe below and there's a video tutorial to help you along the way! If you're cooking this recipe, please take photos and tag us @maejumsamunprai on social media, we would love to share!

If you liked this recipe go ahead and check out our other ones such as Chicken Thai Green Curry with Thai Aubergines! If you enjoyed this chicken Thai green curry recipe, please rate this post and subscribe for updates of new Thai recipes!

Chicken Thai Green Curry with New Potatoes

English summer vegetables with Thai flavours, simply delicious!

• 1 tbsp Coconut Oil
• 35 g Mae Jum Green Curry Paste
• 1 tbsp Fish Sauce
• 1 tbsp Palm Sugar
• 400 ml Coconut milk
• 350 g Chicken breast
• 175 g New potatoes
• 100 g Green beans
• 50 g Tenderstem broccoli
• 100 ml Water
• 3 Kaffir Lime Leaves
• Sweet Thai basil (Handful)

Preparation

1. Cut green beans and new potatoes in half

2. Thinly slice chicken breast

Method

1. Heat the oil on med/high heat in a saucepan and fry curry paste to build aroma

2. Add chicken, and stir fry until coated with paste

3. Add coconut milk and potatoes and simmer for 10 minutes

4. Add broccoli and green beans with 100ml water and simmer until fully cooked

5. Season with fish sauce and palm sugar and mix well. Make sure the palm sugar has melted fully

6. Turn off heat and kaffir lime leaves and sweet Thai basil, and gently mix

7. Plate up and garnish with fresh sweet Thai basil, serve with hot Thai Jasmine rice

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