Thai green curry is a wonderful dish for both taste and nutritional value. This is probably Thailand’s best known dish, it contains traditional ingredients to make a spicy curry that goes great with rice, quinoa, cauliflower rice or even just on its own with extra vegetables!
Thai Green Chicken Curry can be eaten either on its own with lot of vegetables or with rice if you want some extra carbohydrates. Homemade curries contain curcumin, turmeric, ginger, garlic and other spices that contain natural anti-inflammatory properties that have been linked to the prevention of many age related diseases.
– 2 chicken breasts, chopped
– 1 Tbsp. extra virgin olive oil or coconut oil
– 1 clove of garlic crushed
– 1 thumb-sized piece of ginger, finely diced
– 1 small onion, finely diced (optional)
– 1 Tbsp. Thai green curry paste
– 1 can of coconut milk
– 1 bell pepper, chopped
– Juice of 1 lime
– 1 Tbsp. fish sauce
– 3 Tbsp. cashew nuts
– 1 tsp. honey
– Handful of fresh coriander
– Handful of fresh basil
1. Pre-heat an oven to 180°C
2. Season chicken, and bake in the oven for 15 minutes.
3. In a pan on medium-high heat, heat some oil before adding onion, garlic and ginger and stirring for a couple of minutes – don’t burn.
4. Add green curry paste and cook for 3 minutes.
5. Once cooked and fragrant, add the coconut milk and bring to a gentle simmer for 5 minutes.
6. Add in the chopped bell pepper, lime juice, fish sauce and honey, and continue to simmer.
7. Remove chicken from oven, chop into bite-sized pieces and add to the curry.
8. Once the peppers are tender, the curry is ready.
9. Add chopped coriander and basil, and finish with some toasted cashew nuts.