Green Chicken Curry
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 400 g | Chicken thighs | |
| 290 g | Chicken breast | |
| 320 g | Broccolini | |
| 6 | Chili peppers | (green) |
| 1 bunch | Scallions | |
| 3 | Limes | |
| 50 g | Basil | |
| 6 cloves | Garlic | |
| 2 stalks | Lemongrass | |
| 6 cm | Ginger | |
| 60 g | Fresh cilantro | |
| 1 tbsp | Ground coriander | |
| 1 handful | Lime leaves | |
| 400 ml | Coconut milk | |
| 1 tbsp | Soy sauce | |
| 1 tsp | Fish sauce | |
| 1 tbsp | Rapeseed oil | |
| .5 tbsp | Olive oil | |
| 300 g | White rice | |
| 75 g | Shredded coconut |
- To make the paste, peel the garlic cloves. Halve and deseed the chillies. Trim the lemongrass and remove the tough outer layer, bash it a few times with the back of your knife, then roughly chop. Peel and roughly chop the ginger, then place it all in a blender. Trim the spring onions, chop off the bottom few centimetres and put aside, then chop off the top few centimetres of the green part and put those aside too, adding the middle parts to the blender.
- Add the coriander seeds, the fresh coriander (stalks and all), lime leaves, and 1/2 the basil. Finely grate in lime zest, squeeze in the juice, add a good drizzle of olive oil and blitz to a smooth green paste, then pour into a bowl.
- Cut the chicken thighs in half and the breasts into big chunks, and toss into the bowl of paste. You can cook straight away if you’re short on time, or cover and pop the chicken in the fridge to marinate for however long you’ve got, or even overnight.
- To cook, put a large shallow pan on a medium-high heat and, once hot, go in with 1 tablespoon of vegetable oil. Add the bottom parts of the spring onions, then use tongs to add the chicken thighs (working in batches, if needed). Fry for a few minutes, until the chicken is golden on the underside, then flip over.
- Add the chicken breast pieces and remaining marinade to the pan – it may sizzle and spit – then stir in the coconut milk. Simmer gently for 10 to 12 minutes, or until the chicken is cooked, adding the delicate broccoli heads for the last couple of minutes.
- Pour the rice and desiccated coconut into a separate pot, add 600ml of boiling kettle water and a pinch of salt, cover, and cook on a medium heat for 12 minutes, then turn the heat off.
- Finely slice the reserved green spring onion tops lengthways and add to a bowl of iced water with the fresh herb leaves.
- When the time’s up, season the curry to perfection with the soy and fish sauce, then plate up with the fluffy coconut rice. Drain and sprinkle over the crunchy spring onion tops and herbs.
Fat:
58.8g
Saturates:
37.3g
Sugars:
9.9g
Protein:
33.9g
Carbs:
91.1g
Fiber:
11.1g
82.6%
Calories
92%
Carbs
39.9%
Protein
147%
Fat
44.4%
Fiber