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
Paste
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.
ENJOY!
