Thai Green Chicken Curry
This healthy curry features zucchini, kale leaves, and capsicum but you could just as easily substitute for eggplant, asparagus, carrots or spinach! It's full of flavour! And an easy weeknight dinner if you have pre-prepared the green curry paste.
- GREEN CURRY PASTE
- Mild medium-size green chili peppers - 2 - Stems removed
- Mild small-size green chili peppers - 15 - Stems removed
- Bird's eye chili peppers - 3 - Stems removed
- Shallots - 5 - Peeled
- Garlic cloves - 5 - crushed
- Lemon grass stems - 2 - Finely Chopped
- Kaffir lime leave - fresh - 5
- Galangal - 2 teaspoons chopped
- Cilantro - 3 roots
- Whole peppercorns - 6
- Ground Coriander - 1 teaspoon
- Cumin seeds, toasted - 2 teaspoons
- Thai sweet basil leaves - Handful
- Salt - 1/2 teaspoon
- Shrimp Paste - 1 teaspoon
- Ginger - 1 tablespoon
- FOR THE CURRY
- Coconut oil - 1 tablespoon
- Reduced-fat coconut milk - 400ml
- Chicken Breast - 500g - cut into bite-size pieces
- Fish Sauce - 1 teaspoon
- Palm Sugar - 2 teaspoons
- Lime Leaves - 4
- Zucchini - Roughly chopped no bigger than 1.5cm
- Frozen peas - 1/2 Cup
- Kale Leaves - 5 - roughly chopped
- Green Curry Paste - 1 1/2 tablespoon
- This part is simple, just puree all ingredients until a fine paste is formed. Store leftovers in an ice cube tray and freeze.
- For the curry, heat the oil in a non-stick wok, stir in 1 tablespoon of the curry paste, then stir-fry another half of the curry paste for a further minute.
- Pour two-thirds of the coconut milk into the pan. Let it bubble away for 4-5 minutes, stirring now and then, until reduced and thickened slightly.
- In a skillet heat coconut oil, add chicken and zucchini, cook until browned.
- Add in the chicken, then stir-fry for 1-2 minutes. Stir in the fish sauce, sugar and pour in the rest of the coconut milk. Lower the heat, add the lime leaves, peas, capsicum and kale leaves. Simmer for a further 5 minutes until the peas are cooked and the kale has wilted.
Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.