Thai Green Chicken and Vegetable Curry

Pack a flavour punch with this delicious and very easy Thai Chicken and Vegetable Green Curry. No need to prep in advance, the flavours are so fresh and fragrant, it’s a great one to serve immediately as a mid-week family supper or casual dinner with friends.

To make this Chicken and Green Vegetable Curry…

Serves 4

You’ll need:

• 2 tbsp grated Ginger
• 4 cloves garlic
• 1 large bunch fresh Coriander, roughly chopped, keeping stalks
• 1 large onion, quartered or 6 spring onions, roughly chopped
• 2 small green chilis, seeded and roughly chopped
• 4 Kaffir Lime leaves, roughly chopped
• 2 inch piece of galangal
• 2 stalks fresh lemongrass
• Juice of half a Lime
• 2 tbsp shredded coconut
• 3 large chicken breasts, cut into thin strips
• 2 tbsp Coconut oil
• 2 tins Coconut Milk
• 3 large courgettes, sliced into 1/2 cm discs
• Handful baby sweetcorn, halved lengthways
• Juice of half a Lime
• Salt & Pepper

Here’s how…..

Put all the paste ingredients into a food processor and blend to a course paste. Set aside 1 tablespoon to use as a garnish.

Heat oil in a large saucepan or wok and add the paste; cook on a high heat for 1 minute, stirring continuously.  Add the coconut milk and bring to the boil. Reduce heat and allow to simmer for approximately 5 mins, until the sauce has thickened slightly.

Add the chicken, uncooked, to the curry. Allow to cook for 10 mins, stirring gently at the beginning.

Add the vegetables and cook for a further 3-4 minutes so that the vegetables are cooked but still retain their vibrant colour and are a little tender.  Stir in the remaining lime juice, season well and serve with brown rice, garnishing with a sprinkle of remaining coconut paste.

Alternatives:

This curry works well with any vegetables; take care not to overcook and add the vegetables that take longer to cook first to retain tenderness. Try broccoli, cauliflower, aubergine and mixed peppers.

Tip

If using a Thermomix cooking machine, the paste ingredients can be chopped by dropping in, one by one, onto a running blade at speed 10.

Save time and make extra paste; it’ll keep in the fridge or a week or so. Try making a green curry soup, using vegetables and thin rice noodles. The flavour is all in the paste!

May Simpkin is a BANT registered Nutritional Therapist with a Masters Science degree in Personalised Nutrition. She is an experienced clinician and Head of Wellbeing at Grace Belgravia, London, as well as Chair of the Continual Professional Committee at BANT, the British Association for Applied Nutrition and Nutritional Therapy. She is also registered with IFM, The Institute for Functional Medicine and a member of the RSM, The Royal Society of Medicine.

For more recipes visit: maysimpkin.com
Instagram: @maysimpkinnutrition 
Twitter: @MaySimpkin
Facebook: @MaySimpkinNutrition