Healthy Thai green chicken curry
Once you’ve made the curry paste (just throw everything into a blender) this healthy Thai green chicken curry couldn’t be simpler: think stir-fry, but with a fragrant coconut sauce.
Each serving provides 424 kcal, 26g protein, 48g carbohydrates (of which 9.5g sugars), 13g fat (of which 9g saturates), 5g fibre and 2g salt.
For the curry paste
- 3–4 long green chillies (finger chillies), chopped
- 2 tsp finely grated garlic
- 2 tsp finely grated ginger
- 1 tsp ground cumin
- 2 tbsp very finely chopped lemongrass stalks
- 40g/1½oz fresh coriander (leaves and stalks), chopped
- 6 kaffir lime leaves, thinly sliced
- 1 tbsp vegetable or coconut oil
- 2 tbsp light soy sauce
- 4 spring onions, chopped
- 1 lime, finely grated zest and juice
For the curry
- 1 tsp vegetable oil
- 1 large red onion, roughly chopped
- 1 red pepper, deseeded and roughly chopped
- 400g/14 oz boneless, skinless chicken thighs, cut into bite-size pieces
- 400ml/14fl oz light coconut milk
- 85g/3oz jasmine rice
- 2 pak choi, roughly chopped
- 250g/9oz shiitake mushrooms, trimmed
- 2 tsp fish sauce
- small handful of Thai basil leaves
To make the curry paste, put all the ingredients in a small, powerful food processor or bullet blender. Add 150ml/¼ pint water and blitz until blended. Set aside.
To make the curry, heat the oil in a large saucepan over a medium–high heat. Add the red onion, pepper and chicken and stir-fry for 4–5 minutes.
Add the curry paste and stir-fry for 1–2 minutes, until aromatic. Add the coconut milk and bring to the boil. Turn the heat down and simmer for 10–12 minutes, or until the chicken is cooked through.
Meanwhile, cook the rice according to the packet instructions.
Stir the pak choi and mushrooms into the curry and simmer for 4–5 minutes.
Stir in the fish sauce, bring to the boil and remove from the heat. Ladle into warmed bowls, garnish with Thai basil leaves and serve immediately, with the jasmine rice.
The curry paste can be made up to a day in advance and kept in the fridge.