Thai Green Chicken Curry
There’s nothing quite like the aroma and taste of fresh homemade curry paste. This Thai Green Chicken Curry is fall of flavour and will satisfy any Thai cravings that pop up!
This recipe is in collaboration with Butcher Crowd
featuring their Free Range Chicken Breast.
Servings: 2
Ingredients
Extra Virgin Olive Oil, drizzled
½ Onion, finely diced
2 Garlic Cloves, minced
2 x Free-Range Chicken Breasts, cubed
3 tbsp Green Curry Paste (homemade recipe below)
1 Green Chilli, sliced
1 x 400ml can Coconut Cream
¼ cup Water
2 tsp Fish Sauce
2 tsp Tamari
2 tsp Coconut Sugar
8 Snow Peas
½ Broccoli, cut into florets
1 handful Spinach
Salt & Pepper, to taste
½ Lime, juiced
Serving Suggestions
Cooked Rice
Fresh Thai Basil Leaves
Fresh Coriander Leaves
½ Red Chilli, optional
Homemade Green Curry Paste
3 Green Chillies
1 Shallot, finely chopped
2 Lemongrass stalks, finely chopped
3 Garlic Cloves, minced
½ Lime, zested
1 tsp Ground Coriander
1 tsp Cumin
½ cup Coriander Leaves
2 tbsp Water (more if needed)
Method
1. Blitz all Homemade Green Curry Paste ingredients in a blender into a smooth consistency (you may need to add another tablespoon of water).
2. Heat a saucepan and drizzle with oil.
3. Add onion and garlic to saucepan and cook until softened.
4. Add chicken breast and cook until just white.
5. Add green curry paste and green chilli to pan and stir through for another two minutes.
6. Add coconut cream, water, fish sauce, tamari, coconut sugar, snow peas, broccoli and spinach. Allow to simmer for 8-10 minutes or until liquid has slightly reduced. Taste and season with salt and pepper.
7. Add lime juice and stir through.
8. Serve Thai green chicken curry on a bed of rice. Garnish with Thai basil leaves, coriander leaves and red chilli.