Thai Green Curry with Chicken and Rice Noodles

Thai green curry strikes the perfect balance between creamy coconut milk and the heat of green chillies, with aromatic herbs like lemongrass and kaffir lime leaves adding depth to every spoonful. It's a dish that's both comforting and bold, with layers of flavour that develop as you cook. Served with rice noodles on the side, it makes for a satisfying meal that's easier to prepare at home than you might expect.

Ingredients (serves 4):

• 600g chicken thigh fillets, cut into bite-sized pieces

• 400ml coconut milk

• 3-4 tablespoons Thai green curry paste

• 250g rice noodles (fresh or dried)

• 1 Asian eggplant, cut into chunks

• 1 red bell pepper, sliced

• 100g green beans, trimmed and halved

• 2 kaffir lime leaves, torn

• 2 tablespoons fish sauce

• 1 tablespoon palm sugar (or brown sugar)

• 1 red chilli, sliced (for garnish)

• Large handful fresh Thai basil leaves

• Fresh coriander sprigs

• Lime wedges for serving

Method:

1. Prepare the rice noodles: If using dried noodles, soak in warm water for 15-20 minutes until soft and pliable. If using fresh noodles, gently separate and rinse briefly. Drain well and set aside.

2. Build the curry base: In a large wok or heavy-bottomed pot, heat 3-4 tablespoons of the thick coconut cream (from the top of the can) over medium heat. Add green curry paste and stir-fry for 2-3 minutes until fragrant and the oil begins to separate.

3. Add the chicken: Add chicken pieces to the fragrant paste and stir to coat. Cook for 3-4 minutes until chicken is sealed and lightly cooked through.

4. Create the sauce: Gradually add the remaining coconut milk, stirring constantly. Bring to a gentle simmer. Add fish sauce, palm sugar, and torn kaffir lime leaves. Taste and adjust seasoning: it should be a balance of salty, sweet, and spicy.

5. Add vegetables: Add eggplant chunks first (they take longest to cook) and simmer for 5 minutes. Then add bell pepper and green beans. Cook for another 5-8 minutes until vegetables are tender but still have some bite.

6. Finish and serve: Remove from heat and stir in half the basil leaves. Serve the curry in bowls alongside the rice noodles, garnished with sliced red chilli, remaining basil leaves, fresh coriander, and lime wedges.

Serving Suggestions:

• Serve the noodles on the side to dip into the curry, or add them directly to the bowl

• Adjust spice level by adding more curry paste or fresh chillies

• Squeeze fresh lime juice over the curry just before eating

• Pair with Thai jasmine tea or coconut water to cool the palate

• Add extra vegetables like baby corn or bamboo shoots for more texture

The Recipe's Health Benefits:

• Chicken Thighs: Provide high-quality protein and essential amino acids whilst remaining tender and flavourful in the curry sauce.

• Coconut Milk: Contains medium-chain triglycerides (MCTs) that may support metabolism and provide quick energy for the brain.

• Green Curry Paste Aromatics: Lemongrass, galangal, and lime leaves contain anti-inflammatory compounds and may support digestive health.

• Fresh Vegetables: Eggplant provides fibre and antioxidants, whilst bell peppers and green beans add vitamins C and K plus additional fibre.

• Rice Noodles: Offer easily digestible carbohydrates for sustained energy whilst being naturally gluten-free and gentle on the digestive system.

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