Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Chicken Green Curry


Green Chicken Curry

This is an easy dish that can be whipped up in less than half an hour. Making the paste from scratch is a breeze and you could double the quantity and freeze it for next time.

Equipment required

1 hand blender chopping attachment
1 medium non stick sauce-pan

Shopping list for 2-3 people

2 chicken breasts (skin on optional)
1 red pepper
1 onion
250 ml coconut milk
1/2 chicken stock cube
Splash of water if required
Juice of 1/2 a lime

1 small bunch of coriander
1 small bunch of Thai basil
1 inch piece of ginger or galangal
2 cloves of garlic
2 lemon grass, bottoms only
1 green chilli
1/2 tsp of cumin
2 tsp of coconut oil or vege oil

Method to the madness

Take the skin off the chicken breast, salt it, cook on a tray in the oven at 200C until crisp, turn it regularly to ensure even cooking

Put all the paste ingredients into the blender and process to a smooth paste, add a little water if you need the extra volume to get it smooth

Dice the chicken and pepper in a large dice

Cut the onion into thin wedges

Heat the saucepan to a medium heat and cook off the paste for 1 minute

Add in the coconut milk and chicken, simmer for about 8 minutes

Add in the pepper, simmer until the pepper is nearly soft, add in the onion and lime juice

Serve once onion has softened slightly, I like a little crunch

Serve alongside your fav low carb side, I used cauliflower rice. Top with the crispy chicken skin if using.



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