Alan Carr’s Thai chicken curry Recipe | 4Food

Gordon Ramsay recipes Alan Carr’s Thai green chicken curry recipe

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Date Published:: 16/01/2008

With less ingredients than Gordon's recipe - will Alan's quick and easy Thai green chicken curry stand the heat?

Gordon challenged Alan Carr to cook one of his favourite dishes on Gordon Ramsay: Cookalong Live. Alan chose a Thai green chicken curry.

Serves 2

Ingredients

2 chicken breasts, skinned and chopped into bite-sized pieces
1 tsp ground cumin
1 tsp fennel seeds
1 tsp sesame seeds
1 red onion, peeled and chopped
3 cloves garlic, peeled and chopped
2 green chillies, deseeded and chopped
5cm piece fresh ginger
1 lime, zest and juice
2 tsp light soy sauce
400ml coconut milk
1 bunch coriander, leaves only
1 courgette
160g basmati rice
Olive oil

Method: How to make Alan's Thai green chicken curry

1. Toast the cumin, fennel and sesame seeds in a dry pan.

2. Add a tablespoon of olive oil together with the onion, garlic and chillies. Cook for 3-4 minutes until the onion softens. Grate the ginger into the pan and add the lime zest.

3. Add the chicken and cook for 3-4 minutes before adding the lime juice and soy sauce. Pour in the coconut milk and stir.

4. Allow to simmer gently for 6-8 minutes. Roughly chop the coriander and add most of it to the pan. Slice the courgette into lengths (rather than rounds) and lay on top of the curry to steam cook.

5. Meanwhile cook the basmati rice in boiling water: check individual packets for instructions.

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