Thai Green Curry

thai-green-chicken-curry-6

Thai Green Chicken Curry and Brown Rice

Thai Green Curry is packed with healing properties like spices and herbs. These contain powerful properties that can help fight inflammation, protect the body from toxins and free radicals which cause cancer and other auto immune diseases. Plus it can generally make the body feel better just by eating it.

The dish has an amazing amount of ingredients that have their individual healing powers. It really does beat a homemade chicken soup with a nutritional punch any day. It’s the goodness of the coriander and lemongrass that are rich in vitamins, iron and antioxidants that helps the body. Then the garlic and onions have anti-bacterial properties and they have the ability to fight against heart disease and bad cholesterol.

A healthy homemade Thai Green Curry can help to balance the body and keep it well. It’s a recipe I’ve been meaning to cook for a while and I was not disappointed with the results. Neither, I’m happy to say, were my family. Plates were clean by the end of the meal which I did not expect. A great dish for the whole family and well worth a try.

Serves 4

Equipment needed

thai-green-chicken-curry-5

Thai Green Chicken Curry and Brown Rice

  • Sharp knife
  • Chopping board
  • Tablespoon
  • Teaspoon
  • Nutribullet
  • Frying pan
  • Plastic brush
  • Spatula

Ingredient for the Thai Green Paste

  • Spring onions x 1 bunch
  • Lemongrass stalks x 2
  • Chillies x 2 – 3
  • Garlic cloves x 4
  • Ginger x 1 inch piece
  • Coriander x 1 large handful
  • Limes x 2 plus the juice and the zest
  • Coriander seeds x 1 tsp
  • Tasmari x 1 tbsp
  • Date syrup x 1 tsp
  • Olive oil for the pan base

Ingredients for Thai Green Curry

  • Chicken x 500g
  • Onions x 2
  • Carrot x 2
  • Courgette x 1
  • Yellow pepper x 1
  • Butternut squash x 200g
  • Green beans x 200g
  • Thai green curry paste x 4 tbsp
  • Coconut milk x 1 400g tin
  • Chicken or vegetable stock x 250mls
  • Coriander x 1 small handful
  • Salt and pepper to taste

Method for the paste

  • Start by chopping the spring onions and lemongrass into 1/4 centimetre pieces.
  • Next remove the skin from the garlic cloves and slice thinly.
  • Then remove the skin from the ginger and slice.
  • Chop the coriander.
  • Heat the frying pan on a medium to high heat and drizzle the olive oil.
  • Spread the oil evenly across the base using the plastic brush.
  • When the pan is hot put in the spring onions, lemongrass, garlic cloves and ginger.
  • Fry until the spring onions soften.
  • Once they are soft add in the lime juice, tasmari, coriander seeds, date syrup and coriander.
  • Stir until they are mixed together.
  • Remove from heat and leave to cool.
  • When it has cooled put the mixture into the Nutribullet and blend until a smooth paste forms.
    • Add a small amount of water to make the paste smooth if necessary.
  • Finally set aside.

Method for the curry

  • Peel and slice the carrots and cut the butternut squash into 1 centimetre pieces.
  • Slice the onion, courgette and pepper.
  • Cut the chicken into 1/2 inch pieces and set side.
  • Heat the frying pan on a medium to high heat and drizzle olive oil on the base.
  • Spread the oil evenly over the base of the pan.
  • Once the pan is hot, add the onion and fry until the onions are slightly translucent.
  • Add the chicken and stir round with the spatula until it is browned.
  • Next add in the courgette, butternut squash and yellow pepper and fry for a further two minutes.
  • While the pan is hot add in 4 tbsps of the paste and stir until all the vegetables are covered.
  • Pour in the vegetable or chicken stock and add in the coconut milk.
  • Bring to the boil and leave to simmer for about 20 minutes or until the butternut squash has softened.
  • During this time, add in the salt and pepper to taste.
  • Just before the end add in the green beans and turn the heat up then cook for about five minutes, making sure the other ingredients don’t stick to the base of the pan.
  • Finally add in the coriander and cook for a few more minutes.
  • Serve and enjoy with a bowl of rice.
thai-green-chicken-curry-3

Thai Green Chicken Curry and Brown Rice

Thai Green Curry was a success in my house and I have a bit more paste left to make more. Yum, yum! The paste could be made at the weekend in advance of a mid week meal. Extra of this meal could be made at the weekend and then frozen for a mid week take away night. It’s a great, quick and simple meal the family can enjoy. However you decide to eat this dish, as always, enjoy.