Easy Thai Green Chicken Curry

Ingredients

• coconut oil — melted60 ml
• large green chillies — deseeded and chopped3 ea
• shallots — chopped2 ea
• garlic cloves4 ea
• fresh ginger20 g
• ground cumin — 1 ½ tsp3.8 g
• ground coriander — 1 ½ tsp3.8 g
• fresh coriander1 bunch
• chicken breast — chopped600 g
• coconut cream400 ml
• chicken stock cube1 ea
• kaffir lime leaves — optional2 ea
• frozen mixed vegetables200 g
• coconut sugar — 1 ½ tbsp26 g
• lime juice — 1 ½ tbsp30 ml
• fish sauce — 2 tbsp40 ml

Method

1. Blitz the paste ingredients (coconut oil, green chillies, shallots, garlic, ginger, cumin, ground coriander and fresh coriander) until fairly smooth, adding a splash of coconut cream if needed.
2. Cook the paste in a sauté pan over medium-low heat for about 8-10 minutes, stirring, until darker and beautifully fragrant.
3. Add the chicken and stir to coat. Add the coconut cream, stock cube and lime leaves. Cover and simmer gently over a low heat for 5-10 minutes or until the chicken is cooked. Add the veg and simmer uncovered until tender.
4. Stir in the sugar, lime juice and fish sauce, then taste and adjust until you have a delicious balance of sweet, salty and sour.
5. Serve with rice or rotis, fresh coriander, toasted cashews or peanuts and a squeeze of lime or lemon. Deseed the chillies for less heat.