Thai green chicken curry

Recipe uploaded by

Angela Nilsen

2 ratings

Recipe by Angela Nilsen

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1. Video tutorial: Preparing chillies

1. For the curry paste, finely chop the coriander stalks and put them into a mini food blender or small food processor with the shallots, lemongrass, garlic and ginger. Pulse until as smooth as you can get it. Add the chillies, basil, threequarters of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, then pulse again. Mix in the oil and set aside. You will only be using half of this paste, the rest can be chilled for a couple of days, or frozen for up to a month.
2. For the curry, heat the oil in a non-stick wok or deep sauté pan, stir in half the curry paste, then stir-fry for 1 min. Shake the coconut milk in its can, open, then pour two-thirds into the pan. Let it bubble away for 4-5 mins, stirring now and then, until reduced and thickened slightly.
3. Tip in the chicken, then stir-fry for 1-2 mins until no longer pink. Stir in the fish sauce and sugar, then pour in the rest of the coconut milk to give a thinnish, creamy sauce. Lower the heat, add the lime leaves, then simmer for 5 mins to gently finish cooking the chicken. Can be frozen at this point for up to 1 month.
4. While the chicken simmers, steam the mangetout and beans for a couple of mins. Serve the curry in bowls with some of the veg piled on top (serve the rest separately) along with the spring onions and the rest of the coriander leaves. Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.

MAKING IT HEALTHIER

My version contains 487 kcals and 16g fat (10g sat fat), 4g sugar and 0.96g salt. Here's how I did it: Reduced the fat -replaced the coconut cream with reduced-fat coconut milk, cooking it to thicken and enrich. Reduced the amount of oil. Reduced salt and sugar - made own curry paste to boost flavour and eliminate need for salt, as well as the need for using as much fish sauce and sugar.

PER SERVING

487 kcalories, protein 35g, carbohydrate 55g, fat 16 g, saturated fat 10g, fibre 2g, salt 0.96 g

Latest comments and suggestions

• Andy

  16 June 2009

  Andy rated and commented on this recipe

  

  easy to make, and very tasty. added courgette and baby sweetcorn. Looking forward to using the rest of the paste next week.

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• rachel0110

  09 July 2009

  rachel0110 rated and commented on this recipe

  

  Lovely. I can sometimes find these curries a bit sickly but this was delish!!!!! Had lots of Pak Choi with ours and am cooking the rest of the paste for my aunt this weekend!!

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• milkermel

  18 July 2009

  milkermel commented on this recipe

  Yep this is a definate hit. great idea with the mange toute

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Ingredients

FOR THE CURRY PASTE

• 20g bunch coriander , stalks and leaves separated
• 2 shallots , finely chopped
• 1 lemon grass , finely chopped
• 2 garlic cloves , finely chopped
• 1cm piece fresh root ginger , finely chopped
• 3 small hot green chillies , finely chopped (include the seeds)
• 1 larger, mild-to-medium green chilli , finely chopped (include the seeds)
• small handful basil leaves
• ½ tsp each ground cumin and coriander
• ¼ tsp black pepper
• 1 tsp crumbled freeze-dried kaffir lime leaves
• 1 tbsp lime juice
• 1 tsp sunflower oil

FOR THE CURRY

• 1 tbsp sunflower oil
• 400ml can reduced-fat coconut milk
• 3 boneless, skinless chicken breasts (450g total weight), cut into bite-size pieces
• 2 tsp fish sauce
• ½ tsp granulated palm or light muscovado sugar
• 4 freeze-dried lime leaves
• 100g mange tout , thinly sliced lengthways
• 100g green beans , halved lengthways

TO SERVE

• 2 spring onions , finely shredded
• 250g Thai fragrant rice , cooked
• lime wedges

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 35 mins

Cook 20 mins

Freezable without extra veg and rice

Ingredients

FOR THE CURRY PASTE

• 20g bunch coriander , stalks and leaves separated
• 2 shallots , finely chopped
• 1 lemon grass , finely chopped
• 2 garlic cloves , finely chopped
• 1cm piece fresh root ginger , finely chopped
• 3 small hot green chillies , finely chopped (include the seeds)
• 1 larger, mild-to-medium green chilli , finely chopped (include the seeds)
• small handful basil leaves
• ½ tsp each ground cumin and coriander
• ¼ tsp black pepper
• 1 tsp crumbled freeze-dried kaffir lime leaves
• 1 tbsp lime juice
• 1 tsp sunflower oil

FOR THE CURRY

• 1 tbsp sunflower oil
• 400ml can reduced-fat coconut milk
• 3 boneless, skinless chicken breasts (450g total weight), cut into bite-size pieces
• 2 tsp fish sauce
• ½ tsp granulated palm or light muscovado sugar
• 4 freeze-dried lime leaves
• 100g mange tout , thinly sliced lengthways
• 100g green beans , halved lengthways

TO SERVE

• 2 spring onions , finely shredded
• 250g Thai fragrant rice , cooked
• lime wedges

PER SERVING

487 kcalories, protein 35g, carbohydrate 55g, fat 16 g, saturated fat 10g, fibre 2g, salt 0.96 g

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