Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Posted by May Simpkin | 16 May 2017 | Food & Drink

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.

Thai Chicken and Green Vegetable Curry

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

 

About The Author

May Simpkin

Qualified nutritionist May is passionate about the benefits of a healthy diet and lifestyle. Her no-nonsense approach focuses on realistic, practical and achievable advice to improve health and wellbeing.

Now read this...

JOIN MY VIP LIST

Join Lady W’s VIP list for exclusive event invites and more
JOIN LIST
close-link
VIP LIST