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THAI GREEN CURRY

Fresh, Zesty, Full Of Flavour

This homemade Thai green curry is bursting with fresh herbs and aromatic spices for an authentic taste that’s surprisingly light. Made with low-fat coconut milk and plenty of fresh coriander, basil and mint, it delivers bold flavours without the heaviness. Ideal for when you’re craving something exotic and satisfying.

Serves: 4  |
 Cook Time: 25-30 minutes
Ingredients
  • 4 organic chicken breasts
  • 2 garlic cloves, peeled and finely chopped
  • 5 spring onions, roughly chopped 
  • 1.5 cm piece of ginger, peeled and finely chopped 
  • 4 limes, juice and zest
  • 1 small chilli
  • 2 lemongrass stalks, roughly chopped 
  • 400 ml /1 can of low fat coconut milk
  • 150 grams coriander leaves
  • 150 grams basil leaves
  • 50 grams mint leaves

Directions

  • Cut the chicken breast into thin strips and set aside
  • Next, make the paste for the green curry; you will need to liquidise all the ingredients together
  • Add the ginger, garlic, lemongrass stalks, spring onions, chilli, coriander, basil and mint leaves to the blender. Add about 100 ml of water along with the juice and zest of the 4 limes to make the paste. Whiz everything together until smooth
  • Put the paste into a pan and add the coconut milk
  • Next, steam the chicken and then add the pieces to the sauce. Heat up the mixture on a low heat
  • Serve with cauliflower rice (just like regular rice, this can be bought directly in the supermarket). If you’re feeling brave, you could make the cauliflower rice from scratch!

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