Green Thai Chicken Curry

If you haven’t guessed by now, I like to put lots of herbs and spices in my cooking. Thai cuisine really lends itself to this. It is known as one of the healthiest cuisines because of the quantities of fresh herbs and spices that get used. Also, the majority of Thai food is stir fried and so very little fat gets added. The one ingredient that is used a lot, which contains a high amount of fat, is coconut. There is some conflicting opinions as to whether the fat found in coconut is good for us as it is a saturated fat. However, the type of saturated fat found in coconut is slightly different to what is found in animal products, such as fatty meat, cheese and butter, as it forms medium chain fatty acids, instead of long. These medium chain fatty acids have been found to be better at providing energy for the muscles, so less likely to be stored in the body as fat. Evidence suggests they contain more antibacterial, antifungal, and antiviral compounds, helping to protect the body from infection. Therefore including coconut, in moderation, in your diet is fine. Just remember, when possible to choose the low fat versions of coconut milk to help keep your fat consumption down. Personally I prefer the low fat versions as I find the full fat too rich and creamy for my taste.

Print Recipe

Green Thai Chicken Curry

Keyword

Baby Corn, Chicken, Coconut, Curry, Pak Choi

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 1 onion
• 1 chilli
• 1 small piece ginger
• 1 clove garlic
• 2-3 tbsp green Thai curry paste I use blue dragon paste pot for 2 as there is just enough curry paste for 1 meal.
• 2 skinless chicken breasts
• 250 ml light coconut milk
• 1 handful coriander
• 1 pack baby corn
• 1 pack mangetout
• 1 large pak choi
• 125 g basmati rice

Keyword Baby Corn, Chicken, Coconut, Curry, Pak Choi Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients 1 tsp coconut oil 1 onion 1 chilli 1 small piece ginger 1 clove garlic 2-3 tbsp green Thai curry paste I use blue dragon paste pot for 2 as there is just enough curry paste for 1 meal. 2 skinless chicken breasts 250 ml light coconut milk 1 handful coriander 1 pack baby corn 1 pack mangetout 1 large pak choi 125 g basmati rice

Instructions

To Prepare:

1. Peel and slice the onion in to small pieces and add them to a lidded saucepan with the coconut oil.
2. Peel and grate the ginger and garlic, slice the chilli in to thin strips and add everything to the pan.
3. Shred the coriander.
4. Slice the chicken breasts in to small pieces.
5. Measure out the coconut milk and store the left overs in an airtight container in the fridge to be used another evening.

To Cook:

1. Heat the saucepan over a medium high heat and stir the contents occasionally. Once sizzling fry for approx 3 minutes then add the curry paste.
2. Stir constantly for approx 30 seconds so that the curry paste has broken up and then add the chicken.
3. Keep stirring for another minute to make sure the chicken is coated in all the spices then lower the heat.
4. Pour in the coconut milk and shredded coriander. Cover the pan and leave to simmer while you cook the rice.
5. Add the rice to a pan of boiling water and leave to simmer for approx 10-12 minutes.
6. Meanwhile cut the baby corn in half, slice up the pak choi and have the mangetout to hand.
7. 5 minutes before everything is ready add the vegetables to the curry and return the lid.
8. Once the rice is cooked strain it and serve.
9. Serve the curry mixture on top of the rice. If you like, season it with a little lime juice and fish sauce.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.