Food

Recipe: Thai Green Curry

Pack your mouth with flavour with this yummy thai green curry, which is actually quite healthy (for once!). 

This is honestly an easy dish and I can guarantee you won’t stop nibbling on any left overs!

What you need: 

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2 Chicken breasts
Reduced fat coconut milk
Fresh coriander
Mangetout
Babycorn
Fresh ginger
Fresh lemongrass
Green thai curry paste (recommended below)
Soy sauce
Garlic
Green chillies
Spring onions

(Serve with white rice and garlic and coriander naan bread)

First heat some olive oil in a large based frying pan and start chopping all off those delicious ingredients, begin with the garlic, corrianda, chillies and spring onions and add them to the pan with a pinch of salt. Split or slice the lemongrass down the middle and give it a whiff – doesn’t that smell gorgeous. OK enough smelling, add it to the pan!

Chop the chicken breasts into nice bite size chunks and add them to the pan to start cooking. Cooking the chicken with these ingredients will be a lot more flavourful than just cooking the chicken first. Once the chicken has started to cook, add around 2 table spoons of soy sauce, I use dark, but if you are on a diet or want to keep this dish healthy then used reduced salt. Use a ‘microplane grater’ (which is the really small sized holes on your grater by the way) to start grating and adding the fresh ginger to the mix. I like the kick from ginger so I use quite a bit, but maybe around 5cm if you are not too used to it.

image7Add some chopped mangetout and babycorn to the frying pan and and keep mixing the flavours together. It would be about now I would get your rice boiling. Once you have stopped fussing over the rice, it would be time to add the curry paste and coconut milk to the mix. I tend to use reduced fat coconut milk, rather than creamy, as this curry is best served thin and ‘liquidy’. That’s right, I’m inventing words now!

I recommend: ‘Blue Dragon green thai curry paste for 2 servings’. This little pot has the perfect amount of paste for this recipe, and is much better than keeping a jar in the fridge for it to start going bad – Thai curry paste can get mouldy quickly!

When the coconut milk starts to simmer, the paste easily melts into the mixture when you stir, so no fuss needed! Leave that to cook until the rice is boiled fully. Serve and enjoy!

Tip: I love this dish with sliced garlic and coriander naan bread, but here’s my little tip, butter it! That’s right, buttered naan bread is incredible, and I bet you won’t ever go back to regular naan after. 

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