Inamo Blog. Catch up with what's going on.

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SOHO

Reservations

We open 5pm Mon - Wed, and 12pm Thurs - Sun

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Please note that not all tables are made available to book online, especially at peak times like Fri & Sat 7pm to 9pm, so please call us on 020 7851 7051 to enquire if you can't find a table available online, or drop in and see us. We are now open at 12pm everyday
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If our Soho venue is fully booked, please don’t forget to try our sister sites in Camden or Covent Garden which may have availability!

Reservations

We open 5pm Mon - Wed, and 12pm Thurs - Sun at inamo Soho and Covent Garden. We open 12pm daily at inamo Camden.

Please note that not all tables are made available to book online, especially at peak times like Fri & Sat 7pm to 9pm, so please call us on 020 7851 7051 to enquire if you can't find a table available online, or drop in and see us. We are now open at 12pm everyday
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Inamonolog

Easy Thai Green Chicken Curry Recipe

Thai Green Chicken Curry

Claypot Thai Green Chicken Curry
 

Serves 4
 

There’s nothing better than a steaming bowl of flavoursome curry. Inamo’s Executive Chef, Jon Claro, shares his easy recipe for authentic Thai green chicken curry with fresh vegetables in a creamy coconut sauce. We suggest that you enjoy this delicious meal with a side of steamed rice, or put your apron away and join us for a bowl at inamo Soho, Covent Garden or Camden!

Green Curry Sauce


Ingredients:
- 1 litre coconut milk
- 30ml fish sauce
- 12g galangal
- 120ml green curry paste
- 150g large spinach leaves
- 20g lemon grass
- 2g lime leaf
- 15g palm sugar

Preparation:

  1. Heat oil in pan and add palm sugar, then stir until dissolved
  2. Add coconut milk and turn up heat, slowly simmering
  3. Add curry paste then allow to simmer for another 10 to 15 minutes on a low heat
  4. Add remaining ingredients and adjust according to taste if required  

This sauce will last up to 7 days in the fridge.

Thai Green Curry


Ingredients:
- 120g cherry tomatoes
- 750g boneless chicken thigh
- 1.2 litres green curry sauce
- 35g Malay spice paste
- 100g straw mushrooms
- 350g sweet potato
- Loose basil
- Loose mint

Preparation:

  1. Grill the chicken until cooked through and set to one side
  2. Bring the green curry sauce to a boil
  3. Add sweet potato and allow to soften
  4. Add cherry tomatoes and chicken, then simmer for 5 – 10 minutes
  5. Add the straw mushrooms and Malay spice paste
  6. Simmer for a further 5 minutes
  7. Garnish with basil and fresh mint

Feel free to use any vegetables you like in this curry, as long as the vegetables that take longest to cook are added first, you can adjust this dish to your own preferences.

 

If you try this recipe at home, please share it with us! Tag us on social media with @inamorestaurant