I feel like you truly belong to a city when you have a Thai dish on a menu that you can recite by it’s number. Like number 34. Mmmmmmmm number 34.

I recently did a cooking class in Krabi, Thailand. My teacher Ya had some great life lessons. My favourite being, “They used to tell you to always cook with pork fat, then they said years later you shouldn’t. Now today, people are saying you should cook with pork fat again! Ayyaaa”. I’m not sure who is telling Ya to cook with pork fat but I think we can all agree that she is on the money.

The main drive for wanting to attending a cooking school in Thailand was to basically learn how to make number 34 and a really good thai green curry. Number 34 has been mastered ….  Penang curry. Thai green curry is still a mystery to me. It is never that green and never tastes as good as that thai place down the road. I can assure you that Ya has taught me the tricks and this green curry is absolutely delicious.

thai green chicken curry

Serves 4

Ingredients

4tbs oil
5tbs green curry paste 
400ml coconut milk
1/2 cup chicken stock
1tbs fish sauce
1tsp brown sugar
Sprinkle of white pepper
2 chicken breasts, sliced
Small handful of thai basil and coriander
Handful of peas and chopped green beans
Salt to taste

Method

Heat the oil in a large pot then add the curry paste. Cook on a super low heat for 10 minutes, stirring regularly. Pour in the coconut milk and stock, bring to the boil then reduce to a low simmer for 15 minutes.

Add the chicken, white pepper, kaffir lime, fish sauce and sugar and cook very gently for 20 minutes. To finish, stir through the herbs and season to taste.

Kitchen notes...

White pepper is very different to black so if you cant find white then just leave out.