Lemongrass and galangal fill the air the moment the spices hit the hot oil, then coconut milk softens everything: Place des Épices’ Thai green curry, a fresh, herbaceous blend of a dozen organic spices and aromatics, carries the whole dish.
Serves 4 · 30 min
- Warm 2 tbsp of the Thai green curry blend in 1 tbsp oil for 1 minute, until fragrant.
- Stir in 1 can (13.5 oz/400 ml) coconut milk and bring to a simmer.
- Add 1 lb (450 g) thinly sliced chicken breast and 1 cup (100 g) green beans, and simmer for 10 to 12 minutes, until the chicken is cooked through.
- Season with 1 tbsp fish sauce and a squeeze of lime, then serve with jasmine rice and fresh basil.
The star of this recipe: Thai Green Curry, by Place des Épices.
