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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.



Food Processor
Frying Pan


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


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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