Thai Green Chicken Curry
Serves: 2
Ingredients
To make Thai Green Chicken Curry, you'll need:
- 2 chicken breasts
- 2 garlic cloves, finely chopped
- 1 tbsp. coconut oil
- 100g bean sprouts
- 1 medium white onion sliced
- 4 spring onions finely chopped
- 1 stick of lemon grass, finely chopped
- 1.5cm piece of fresh ginger finely grated
- Fresh coriander, chopped
- 1 green chilli de-seeded and sliced
- ½ tsp. coriander seeds
- ½ tsp. cumin seeds
- 400ml coconut milk
- 2 tsp. fish sauce
- Zest and juice of 1 lime
- 5g Thai green curry paste
Method
- Cut the chicken breast into small pieces.
- Heat the coconut oil in a non-stick wok on a low to medium heat.
- Throw in the chicken, onions, garlic, ginger, lemon grass and chilli and cook for 4-5 minutes.
- Grind the coriander and cumin seeds in a pestle and mortar.
- Stir these into the wok to infuse the chicken.
- Pop in the Thai green curry paste, followed by the coconut milk, fish sauce, zest and juice of a lime and half of the fresh coriander.
- Simmer the mixture on a medium heat for 1520 minutes.
- Finally add the bean sprouts and the remainder of the coriander and turn up the heat for a final five minutes.
- Serve immediately with an extra squeeze of lime juice to taste.
Nutritional Facts (Per Serving)
Calories 409 | Total Fat 20.3g | Saturated Fat 3.5g | Carbohydrates 20.5g | Fibre 2.6g | Protein 19g
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