This fragrant green curry is delicious, creamy and packed full of flavour. This recipe is super quick, healthy and simple to make. A perfect meal for family, hosting friends or for meal prepping.
Serves: 6-8 people
Prep time:10 minutes
Cook time: 20 minutes
Thumb size piece of ginger
4 cloves of garlic
3 tablespoons of tamari
Stalk of 1 lemongrass
1 teaspoon of cumin
½ a teaspoon of coriander
Juice and zest of 1 lime
2-3 green chilis
1 bunch of fresh coriander
1 teaspoon of fish sauce
1 brown onion
1 tablespoon of coconut oil
1 400ml can of coconut milk
2 diced chicken breasts
700grams of frozen mixed vegetables
2 handfuls of bean sprouts for topping
Add all of your ingredients to a food processor and blend until all of the ingredients are fully broken down.
Heat 1 tablespoon of oil in a large pot over medium high heat.
Fry your curry paste until all the liquid evaporates and is fragrant.
Add your coconut milk and bring it to a simmer.
Add your chicken to the curry and cover with a lid. Let it poach for about 10-15 minute until fully cooked.Poach your chicken in the curry for about 10 minutes until the chicken is cooked
Whilst your chicken is cooking, steam your frozen veggies. This will prevent your curry from becoming too watery.
Mix in the cooked vegetables.
Serve your curry with jasmine rice and top it with bean sprouts.