This deliciously fragrant Thai green curry is bursting with coconut, ginger and lime. It’s super easy and quick to make and can even be made using any leftover chicken that needs using up. Simply add it in at the end rather than beginning and let it warm up to reach the temperature of the sauce if you’re doing this. Treat your taste buds to the authentic taste of South East Asia.
What you will need:
- 450g of chicken fillets, diced
- 1 tablespoon of olive oil
- 2 shallots
- 1 clove of garlic, chopped finely
- 1-inch piece of fresh ginger, peeled and grated
- 1 tablespoon of green curry paste
- 1 x 400g tin of coconut milk
- 1 tablespoon of tomato purée
- 2 packs of Sadie’s Kitchen Comforting Chicken Bone Broth
- Juice and zest of a lime
- 1 tsp ground cumin
- 1 teaspoon of Thai fish sauce
- 1 red chilli, seeds removed and diced
- Handful of fresh coriander
- Brown or white rice
How to Prepare:
- To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor. Add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped, add the Thai fish sauce and blitz again.
- Slice the chicken into strips. Heat oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, then transfer to a plate
- Reduce the heat to medium-low and add the curry paste for 4 to 5 minutes, stirring occasionally. Pour in the coconut milk and 200ml of boiling water, add 2 packs of the comforting chicken bone broth and add the juice and zest of a lime. Turn the heat up and bring gently to the boil, then simmer for 10 minutes
- Stir in the chicken reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through. Season with salt and pepper. Stir in the Thai basil leaves and rest of the coriander leaves. Serve with steamed brown or white rice.