05 Feb, 2015
Thai Green Curry with Chicken
Who doesn't love a green curry, especially one that's so healthy for you? Made with fresh lemongrass, lime leaves, chilli and ginger, this is the perfect comfort meal…so sit back, relax and let all its wonderful flavours and fragrance whisk you away.
RecipesEquipment
Food ProcessorFrying Pan
Ingredients
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
Method
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.
If you enjoyed this recipe and would like to have similar content neatly packaged up and sent to your inbox each week, then sign up to our newsletter below! Our weekly digest is the only place to hear about exclusive offers, as well as receive seasonal recipes & to be entered into our monthly prize draw for a 3-day detox!
Subscribe to our mailing list
Please select all the ways you would like to hear from The Detox Kitchen:
Email Direct Mail Customized Online AdvertisingYou can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.
