Thai Green Curry with Chicken
5th Feb, 2015


  • For the paste:
  • 2 spring onions, roughly chopped
  • 1 garlic clove
  • 1 thumb-sized piece of ginger
  • 1/2 lemongrass, roughly chopped
  • 1 lime leaf
  • 1/2 red chilli, deseeded and roughly chopped
  • 1 tsp tamari
  • 1 tsp rapeseed oil
  • 1 chicken breast
  • 1 handful edamame
  • 200ml coconut milk
  • 1/2 courgette, diced
  • 50g baby corn, roughly chopped
  • 1/2 red pepper, sliced

Equipment required:

  • Food Processor
  • Frying Pan

Place all the ingredients for the paste in a small food processor. Blitz to a rough paste.

Place the paste in a pan and gently heat for 2-3 minutes. Then add in the chicken and cook for a few minutes until it is completely sealed and lightly golden.

Now add in the coconut milk and vegetables and simmer for a further 10 minutes until the chicken is cooked throughout.

Serve with a wedge of lime and fresh coriander.

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