green-chicken-curry

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients (serves 8)

  • 2 tspn vegetable oil
  • 1kg chicken thigh fillets, excess fat trimmed, halved crossways
  • 250ml (1 cup) water
  • 2 tblspn fish sauce
  • 1 bunch green beans, ends trimmed, cut into 5cm lengths
  • 1 x 125g baby corn
  • 1/2 cup firmly packed fresh Thai basil leaves

Green curry paste

  • 8 fresh long green chillies, coarsely chopped
  • 8cm-piece fresh ginger, peeled, finely chopped
  • 8cm-piece fresh galangal, peeled, finely chopped
  • 2 lemon-grass stems, pale section only, finely chopped
  • 5 purple eschalots, peeled, finely chopped
  • 2 garlic cloves
  • 2 tblspn water
  • 1 tspn shrimp paste
  • 1/2 tspn salt

Method

1. To make curry paste, place chilli, ginger, galangal, lemon grass, eschalot and garlic in the bowl of a food processor. Process until finely chopped. Add water and process until smooth. Transfer to a bowl. Stir in shrimp paste and salt.

2. Heat oil in a saucepan over medium heat. Add curry paste and cook, stirring, for 3 minutes or until fragrant.

3. Add chicken, water and fish sauce, and cook, turning occasionally, for 8-10 minutes or until chicken is cooked. Add beans and corn, and cook for a further 5 minutes or until beans are tender crisp. Remove from heat.

4. Add basil and stir until just combined. Transfer curry to a large serving bowl and serve immediately.

Nutrition information (per serve)

Nutrition Per
Serve
Protein Dietary Fibre
27.00g 2.50g
Fat Total Energy
6.50g 760kJ
Fat Saturated Sodium
1.50g -
Carbohydrate
Total		 Cholesterol
2.00g -
Carbohydrate
Sugars
-

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Filed under: Carbohydrate Modified Recipes • dinners

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