
02 Sep Green Curry Chicken
What you will need
- 750g chicken breast tenderloins
- ½ brown onion, sliced
- 1 bunch of coriander roots, chopped
- 2 garlic cloves, crushed
- A small cube of ginger, grated
- 1 x stem of lemongrass, finely chopped
- 2 tbsp green curry paste
- A handful of shallots, chopped
- A half a red capsicum, sliced
- 1 zucchini, sliced
- A handful of green beans
- A handful of your favourite Asian greens
- 420mls coconut cream (you can make your own coconut milk – see recipe below)
- 2 tbsp tamari
- A small handful of Thai basil leaves
- Fresh coriander to garnish
- Fresh red chili to garnish
- 1 ½ cups of brown rice – cooked as per packet
Serves 4 people
Method
- Steam, lightly pan fry or bake chicken – set aside. Be careful not to overcook as it will be heated again in the curry sauce and if overcooked it can become dry and tough
- Sautee onion, coriander root, garlic, ginger, lemongrass and curry paste, cook on medium heat in a splash of sesame oil until soft.
- Mix through shallots
- Add coconut cream and tamari, simmer for 15-20 minutes to infuse flavours
- Add vegetables and continue to cook for a couple of minutes,
- Add chicken and Thai basil, heat through
- Serve on a bed of brown rice and garnish with fresh coriander and chili
This is a great dish to serve when having friends over as you can have everything made ready to go!
Recipe from our friends at Eat Fit Food
No Comments