Thai Green Curry Chicken

    THAI GREEN CURRY CHICKEN

    THAI GREEN CURRY CHICKEN 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

    Opt out of take-out tonight and in for the complex flavors of Thai Green Curry Chicken. We’re loading you up on the good stuff. This spicy, sweet and savory bowl of coconut milk provides leading health benefits of ginger (being one of the healthiest spices on the planet) and garlic such as reduced muscle pain and soreness, lowered blood sugars and improved heart disease and cancer prevention. Coconut milk helps in aiding the body’s digestive process and the antibacterial fatty acids help the body build a strong immune system and last but not least, we have chili peppers, which aid in promoting restful sleep, and pack more Vitamin C than citrus fruits.

    Cook Time 40 min
    Serving 4-5

    Ingredients
    1 ½ lb (750gr) skinless organic chicken thighs
    1 tablespoon coconut oil
    ½ lb (200gr) shiitake mushrooms
    ½ lb (200gr) red bell peppers
    ½ lb (200gr) snap peas
    2 cans coconut milk or cream
    6 kaffir lime leaves
    ½ a bunch Thai basil
    ½ bunch cilantro
    Juice of 2 limes
    2 tablespoons fish sauce
    Honey (optional)

    Curry paste
    4 cloves of garlic
    2 shallots
    1 inch piece of ginger
    1 inch piece of galanga
    2 lemongrass stalks
    4 green chilies, de-seeded and chopped
    1 teaspoon cumin seeds
    1 teaspoon coriander seed
    ½ a bunch of fresh cilantro

    Instructions
    1. To make the curry paste, peel the garlic, shallots and gingers. Remove the outer leaves of the lemongrass. Place all the curry paste ingredients into a food processor. Process until it forms a paste.
    2. Slice the chicken into 2.5cm strips. Heat the coconut oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes until golden. Put aside.
    3. Slice mushrooms and red bell peppers and fry for 4 to 5 minutes until golden. Set aside.
    4. Reduce the heat and add the Thai green paste and cook for 4 to 5 minutes, stirring occasionally.
    5. Pour in the coconut milk and the lime leaves. Turn the heat up and bring gently to the boil, then let simmer for 10 minutes. It will slightly reduce and thicken.
    6. Stir in the chicken and the veggies, reduce the heat to low and cook until the chicken is cooked through.
    7. You shouldn’t need to season the curry but if you want a little more acidity, squeeze half a lime or if you want it a little sweeter, you can always add a drop of honey. Add the roughly chopped Thai basil and cilantro and serve with basmati rice.

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