One-Pot Wonders: Thai Green Curry

We're not alone in our love of easy one-pan dishes. To help you create delicious meals with minimal faff, SL contributor and food writer Chloe Scott-Moncrieff shares three different variations on Thai green curry – one classic, one using just five-ingredients and the other vegan.
Classic One-Pan Thai Green Curry

Yield

Serves 2

Difficulty

Easy

Total Time

30 Minutes

Meal Type

Dinner

Ingredients

1 x 400ml tin of coconut cream
250g of chicken
2 tbsp of fish sauce
4 pea aubergines or 1 British aubergine, cut into 1cm cubes
1 tbsp of palm sugar or brown sugar
250g of jasmine rice
250ml of boiling water
25g Cooks Ingredient Thai basil (optional)
For the paste:
1-1.5 tbsp of fresh galangal (or 2 tsp of galangal paste from a jar)
Juice and zest of two limes
2 tsp of shrimp paste
3 garlic cloves
3 shallots
3 kaffir lime leaves
200ml of chicken stock
4 green chillies, finely sliced
1 tsp of black peppercorns

Method

Step 1

Blitz the paste in a blender or with a pestle – the latter is best as the ingredients will release more flavour as they’re pounded.

Step 2

In a heavy based pot or skillet, add a little oil or coconut oil from the tin of coconut cream and sauté the curry paste for a few minutes on a medium heat to allow the flavours to develop. Then, add the stock, aubergine, chicken and coconut milk. Let it cook gently until the chicken is cooked.

Step 3

Throw in the other ingredients, including the rice. Place a lid on top and reduce the heat to low to let it simmer for 15-20 minutes. Remove the lid and check the rice. It will absorb a lot of the sauce.

Step 4

Before serving, if it starts to dry out, pour in a tbsp of water until you get a saucy consistency, and gently heat through for a minute or so. Eat immediately.
Five-Ingredients Thai Green Curry

Yield

Serves 2

Difficulty

Easy

Total Time

20 Minutes

Meal Type

Dinner

Ingredients

1 x Mae Ploy green curry paste
1 x 400ml tin of coconut milk or cream
2 tbsp of fish sauce
250g of chicken, chopped into chunks
Veg of your choice, chopped into 2cm cubes or slices

Method

Step 1

In a large deep pan, add some oil or coconut cream on medium heat. Put in 2-3 tbsp of Mae Ploy paste. Let it sizzle.

Step 2

Tip in the coconut milk and fish sauce. Add a sweetening element if you wish. Simmer, adding your chicken and veg. Taste to adjust the seasoning. Serve when it’s cooked through.
Vegan-Friendly Thai Green Curry

Yield

Serves 2

Difficulty

Easy

Total Time

30 Minutes

Ingredients

2 tbsp of Kikkoman Tamari sauce
1 x 400ml tin of coconut milk
150g packet of sugar snaps
300g of M&S Plant Kitchen Super firm tofu
1 tbsp of palm sugar or brown sugar
For the vegan paste:
1-1.5 tbsp of fresh galangal or 2 tsp of galangal paste from a jar
Juice and zest of 2 limes
2 sticks of lemongrass, use the bottom 4 inches only
3 garlic cloves
3 shallots
3 kaffir lime leaves
4 green bird’s eye chillies
200ml of vegan stock (Marigold)

Method

Step 1

To make the paste, grind in a pestle and mortar, or blend the ingredients in a Nutribullet.

Step 2

Open and drain the tofu. Slice into pieces and in a bowl, marinate them in soy sauce.

Step 3

In a pot or large wok, sizzle the curry paste to release the flavours, then add the tofu and sizzle further. After a few minutes, pour in the tin of coconut milk, the sugar and sugar snaps. Cook for a few minutes.

Step 4

Pour in the Tamari sauce. Taste and check you’re happy with the flavours.

Step 5

Eat immediately with jasmine rice.

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