This meal has to be my all time favourite homemade curry and I'm not ashamed to admit I have this at least once a month! Believe it or not I have never really experienced real Thai food, it is something I hope to do soon. A couple of years ago my little sister made me a Thai Curry and I absolutely loved it and have made it ever since. Over time I have altered the recipe in terms of ingredients but that is the wonders of home cooking you can do what you like with food, especially healthy food, just throw it all in and enjoy!
Here is my recipe for my Thai Green Chicken Curry, but you can add whatever vegetables you like and with every curry I make I have different ingredients depending on what I have in the fridge or fancy, but this recipe is pretty much the basis of a quick and easy Thai Green Chicken Curry.
INGREDIENTS
(2 people)
1 teaspoon of LucyBee Coconut Oil
2-3 Skinless Chicken Breast, diced
1 Garlic clove, finely chopped
1 or 2 Green, Red & Yellow Bell Peppers, chopped or sliced
1 bunch of Spring Onions, roughly chopped
1 Handful of Mange Tout
1 Handful of Baby Corn, chopped
1 Can of Coconut Milk
2 or 3 teaspoons of Thai Green Paste
1 Handful of Coriander, roughly chopped
Half a Lime
METHOD
In a medium/large saucepan heat the coconut oil on a medium heat and fry the garlic for a minute and add the chicken, fry until chicken is cooked.
Add the spring onions and peppers and fry for a few minutes until soft.
Add the mange tout and baby corn and cook for another few minutes.
Add the Thai green paste and the coconut milk, stir altogether and bring to a boil, then simmer and cover.
Cook for about 30-45 Minutes, stirring occasionally to achieve a creamy sauce (you can cook for less time if you are in a rush, still tastes just as nice)
Then add half a squeezed lime juice right before taking the saucepan off the heat and once you have plated up sprinkle over the coriander and serve with some white fluffy rice or a naan bread.
Bon Appetite!
