Chicken green curry

Chicken green curry

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This spicy Thai-style green curry will warm you up inside and out on cold winter nights.

The ingredient of Chicken green curry

  1. 1 x 210ml can coconut cream
  2. 8 (about 1kg) chicken thigh fillets, cut into 2cm pieces
  3. 8 fresh kaffir lime leaves, torn
  4. 1 x 400g can coconut milk
  5. 200g green beans, topped, halved diagonally
  6. 1 x 125g punnet baby corn, halved diagonally
  7. 1 tablespoon fish sauce
  8. 1 tablespoon finely chopped palm sugar
  9. 1/2 cup fresh Thai basil leaves
  10. 1/3 cup fresh coriander leaves
  11. Steamed jasmine rice, to serve
  12. 4 long fresh green chillies, coarsely chopped
  13. 1/4 cup coarsely chopped fresh coriander roots and stems
  14. 2 teaspoons finely chopped fresh galangal
  15. 3 purple (Asian) eschalots, coarsely chopped
  16. 1 garlic clove, coarsely chopped
  17. 1 stem lemon grass, pale section only, coarsely chopped
  18. 1 teaspoon finely grated lime rind
  19. 1 teaspoon shrimp paste
  20. 1/2 teaspoon Masterfoods Ground Coriander
  21. 1/2 teaspoon freshly ground black pepper
  22. 1/2 teaspoon ground cumin
  23. 1/2 teaspoon ground turmeric
  24. 1/4 teaspoon ground nutmeg
  25. 1/4 teaspoon salt flakes

The instruction how to make Chicken green curry

  1. To make the green curry paste, place the chilli, fresh coriander, galangal, eschalot, garlic, lemon grass, lime rind, shrimp paste, ground coriander, pepper, cumin, turmeric, nutmeg and salt in the bowl of a food processor and process until finely chopped and well combined.
  2. Place the coconut cream in a wok over medium-high heat. Bring to the boil and cook, stirring occasionally, for 5 minutes or until it almost separates. Add the curry paste and cook, stirring, for 2 minutes or until aromatic. Add the chicken, lime leaves and coconut milk and stir to combine. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until the chicken is cooked through and the sauce thickens slightly. Add the beans and baby corn and cook, stirring, for 2 minutes or until the beans are bright green and tender crisp. Remove from heat.
  3. Add the fish sauce, palm sugar, half the basil and half the coriander to the curry mixture and stir until well combined.
  4. Spoon the chicken green curry among serving bowls. Top with the remaining basil and coriander and serve with steamed rice, if desired.

Nutritions of Chicken green curry

fatContent: 697.641 calories
saturatedFatContent: 48 grams fat
carbohydrateContent: 30 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent:
cholesterolContent: 50 grams protein
sodiumContent: 198 milligrams cholesterol

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