Mid-Week Green Thai Chicken Curry


Why ‘mid-week’ Thai curry? Because it’s a cheaper, quicker version than the type I might make at the weekend which would be likely to feature king prawns and a home made curry paste using lemon grass, holy basil and freshly roasted and ground spices. That said, this version is absolutely delicious and fairly cheap; the butternut not only adds bulk but is also a wonderful conduit for that aromatic sauce. The sweetness of it fits well with the traditional Thai sour, spicy, salty and sweet flavour combinations. Also, it’s good to have bright, sunshine coloured vegetables at this grim, miserable time of year. If you follow this you will find the sauce quite thin but that’s as it should be. Authentic Thai curries are not thick in the same way Indian curries are.

The curry paste I use for my mid-week curries is this Mae Ploy brand from China Town (also available in large Chinese supermarkets). It’s a real bargain – £2.95 for a huge tub which will keep you in Thai curries for a year! The amounts given below make two very generous portions.


1 large chicken breast, cubed

1 tsp Thai curry paste

2 inch piece of ginger

Small onion

½ tsp dried chilli flakes

3 cloves garlic

1 tbsp oil

Handful of coriander

1 oz creamed coconut

1 tbsp sugar

3 tbsp fish sauce or soy sauce

1 chicken breast

1 small butternut squash, peeled and cubed.

Juice ½ lime


In a blender, whizz up the garlic, ginger, onion, oil and most of the coriander. Put this in a pan and cook it through over a medium heat until it begins to smell aromatic. Add around ¾ pint of boiling water, the sugar, fish sauce/soy and the creamed coconut. Cook rapidly until the creamed coconut has melted and then add the butternut squash and the chicken breast. Reduce the heat to medium and cook for a further 15 mins. At the end add the lime juice and remaining coriander and serve with rice.


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