Green Chicken Curry
A beautiful Thai Curry loaded with veg!
Ingredients:
- ¼ – ½ cup Green curry paste (to taste, depending on brand and heat if not homemade)
- 500g chicken breast fillets, cut into pieces
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 inch ginger, sliced finely
- 3 large kaffir lime leaves, stem removed and finely sliced into thin strips
- 400g Coconut Cream
- ¼- ½ cup Chicken Stock
- 1-2 tablespoons Fish sauce (or to taste)
- 1-2 Limes, to taste
- 1 bunch Broccolini
- Large handful snow peas
- Large handful beans
- 1-2 cups chopped wombok
- Coriander leaves
- Steamed rice or cauliflower rice to serve
Method:
1. Heat a little coconut oil in a pan. Add the onion and cook until beginning to soften. Add the garlic and ginger and cook another minute or two.
2. Add the curry paste and cook off for a couple of minutes then add the chicken, stirring well so the paste doesn’t stick and burn.
3. Add the coconut cream, lime leaves, 1 tablespoon fish sauce and ¼ cup chicken stock. Stir well. Add the extra chicken stock if your sauce is a little too thick or sparse. Turn down the heat and simmer gently for 6minutes or so.
4. Add the broccolini and cook for 2 minutes, then add the wombok and beans and cook another 1- minutes.
5. Add the juice of one lime, stir and taste. Add the extra fish sauce and lime juice if needed to taste.
6. Add the snow peas and cook another 1 minute or until the chicken is cooked through.
7. Serve with steamed rice or cauliflower rice and fresh coriander.
