Thai green chicken curry

• Meat

  • 500 g Chicken thighs

• Produce

  • 1/2 cup Baby corn
  • 1 tbsp Basil, leaves
  • 4 cloves Garlic
  • 1 2 inch piece Ginger
  • 1/2 cup Green beans
  • 1 Green chili, mild
  • 5 Kaffir lime, leaves
  • 2 stalks Lemon grass
  • 1 Lime, Juice of
  • 3 Spring onions

• Canned Goods

  • 1/2 cup Chicken stock
  • 1 can Coconut cream

• Condiments

  • 1 tbsp Fish sauce

• Baking & Spices

  • 2 tbsp Coconut sugar
  • 1 Salt

• Other

  • 1 bunch Coriander, chopped and stalks and leaves separated

Found on eatwhatweeat.com

Description

Ingredients

• 500g / 1 lb chicken thighs, cut into small pieces
• 4 cloves garlic, finely chopped
• 2 inch piece ginger, grated
• 3 spring onions, chopped on an angle
• 2 stalks lemon grass, finely chopped
• 1 bunch coriander, chopped and stalks and leaves separated
• 1 mild green chili, sliced
• 1 tbsp fish sauce
• 2 tbsp coconut sugar (or dark brown sugar)
• 1/2 cup/125g baby corn, cut in half length ways
• 1/2 cup/125 g green beans, cut into small pieces
• 1 can of coconut cream
• 1/2 cup/90 ml chicken stock
• 5 kaffir lime leaves
• Juice of 1 lime
• 1 tbsp basil leaves
• salt, to taste

Directions

• Heat a pot on the stove with a little peanut or sunflower oil.
• Add the ginger, garlic, spring onion, coriander stalks, lemongrass, chili and whole kaffir lime leaves. Stir fry for a few minutes until soft.
• Add the coconut cream and sugar. Stir and cook for 3 minutes until bubbling and thickened.
• Add the chicken, chicken stock, fish sauce.
• Bring to a low boil and let it continue for 10 minutes lid off, then add the beans and baby corn. Place the lid back on for another 10 minutes or until everything is cooked through and curry is thickened. If you like a thicker sauce at the end, just leave the lid off and reduce until the sauce is the consistency of double cream.
• Finish with the lime juice, stir and taste. Add salt if required.
• Garnish with the coriander and basil leaves.

Nutrition