Thai Green Curry
Difficulty : Super easy
Preparation time:
5m
Cooking time:
25m
This dish is made with a homemade Green Curry paste that makes an absolutely gorgeous Green curry, whether you make a vegetarian or chicken curry it's up to you!
Making your own paste gives so much more flavour than a shop bought paste, and once you have the ingredients it really does take only a few mins to make in a food processor. I've used 2 green chillies in this recipe but increase the number if you like a lot of heat or reduce if you like it very mild.
The recipe serves 4 and it freezes really well if you want to freeze leftovers for another day. I love it served with Quinoa but you can serve with brown rice either if you wish. The nutritional information doesn't include any quinoa or rice.
Serves 4.
Ingredients
For 4 people (
)
Recipe
- 2 tablespoon(s) Soy Sauce
- 4 Large Chicken Breast
- 200 grams Mangetout
- 1 Red pepper
- 250 mL Chicken Stock
- 6 Kaffir lime leaves
- Small Bunch of Thai basil leaves
- 2 Lime
- 400 grams Light Coconut Milk (1 tin)
- Olive Oil
- CURRY PASTE: Garlic clove(s) 4
- 4 shallot(s)
- 2 Lemongrass stalks
- 2 green chilli
- 1 Thumb piece of Ginger
- 1 teaspoon(s) Ground Cumin
- 50 grams Fresh Coriander
Nutritional Facts (per serving)
- Kcal: 341 kcal
- Sugars (g): 5.8g
- Carbs: 14.1g
- Fat: 15.2g
- Saturated fat (g): 7.7g
- Proteins: 36g
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Directions
- First make the curry paste. Peel, roughly chop and place the garlic, shallots and ginger into a food processor.
- Trim the lemongrass, remove the tough outer leaves, then roughly chop and add to the processor. Deseed the chillies and add them along with the cumin and half the coriander (stalks and all).
- Blitz until finely chopped, add the soy sauce and blitz again until a paste is formed. This is your curry paste and will last in the fridge for a few weeks!
- Slice the chicken into strips. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 5 minutes until starting to turn golden, then transfer to a plate.
- Slice the pepper into strips and add them to the pan. Fry for about 5 minutes until softened, then transfer to a plate.
- Reduce the heat to medium-low and add the Thai green paste for a few minutes and stir.
- Pour in the coconut milk and boiling stock and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
- Stir in the chicken, pepper and mangetout, add the chopped thai basil leaves, and reduce the heat to low and cook for a further 5-10 minutes, until the chicken is cooked through and the sauce is reduced to a consistency you're happy with.
- Season carefully to taste with sea salt and freshly ground black pepper. Add the remaining coriander leaves and serve with lime wedges and quinoa or brown rice.
