Green chicken curry

Green chicken curry

By
From
Cook for Your Life
Serves
4
Photographer
Gorta Yuuki (studio) and William Meppem (location)

This is my version of a traditional Thai green curry, a dish that everyone seems to love. In terms of flavour, it’s all about the homemade curry paste, with the addition of a few extra kaffir lime leaves. I like to serve the curry with steamed green beans.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
3 tablespoons Green curry paste
4 kaffir lime leaves, finely shredded
1 small green chilli, sliced
750ml coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
600g free-range chicken breasts, sliced
1 small tin bamboo shoots, rinsed
1 zucchini, finely sliced on an angle
200g snow peas, strings removed, cut in half
250g button mushrooms, sliced
mint, thai basil and coriander leaves to garnish

Method

  1. Heat the oil in a wok over medium heat and add the curry paste, lime leaves and chilli. Fry for 2–3 minutes, until fragrant. Add the coconut milk, fish sauce and sugar and bring to the boil.
  2. Add the chicken and bamboo shoots and cook for 25–30 minutes, until the sauce has thickened. Add the zucchini, snow peas and mushrooms and continue to cook for 5 minutes, until the vegetables are tender. Remove from the heat and garnish with the herbs.

Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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