Description
This flavorful Thai green curry is made with fresh ingredients and a creamy coconut base, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 stalks lemon grass, cut into chunks
- 3–4 green chilis, deseeded depending on spice preference
- 6 spring onions, green part only
- 1 tablespoon fresh grated ginger
- ½ cup chopped fresh cilantro, leaves & stems
- ½ cup fresh basil, leaves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon fish sauce, gluten free
- zest from one lime + 1 tablespoon juice
- ½ teaspoon ground black pepper
- 2 tablespoons coconut oil
- 1 lb chicken breasts or thigh fillets, cut into bite size pieces
- 1 can (14oz/400g) unsweetened coconut milk
- ½ cup low FODMAP chicken stock or water (120 ml)
- 2 teaspoons fish sauce, gluten free
- 2 green bell peppers, deseeded and cut into strips
- ¾ cup baby corn (100g)
- small handful spring onions cut into strips
Instructions
- Add all of the curry paste ingredients to a food processor or high powered blender. Blend on high until everything comes together to form a thick, green paste. Stop and scrape down the sides of the blender/bowl as needed. Add 1-2 tablespoons of water if you need help blending up the paste.
- Add the curry paste to a large pan. Cook and stir over medium-low heat for 2-3 minutes.
- Add the chicken. Stir and cook over medium heat for about 7-10 minutes until the chicken is no longer pink on the outside.
- Stir in the coconut milk, chicken stock (or water) and fish sauce. Bring to a boil for a couple of minutes then reduce the temperature to maintain a simmer.
- Add the peppers, baby corn, and spring onions. Make sure the peppers and corn are fully submerged in liquid. Let simmer, uncovered, for at least 15 minutes until the sauce reduces down and thickens. If you use low fat/light coconut milk, this might take longer.
- Taste and season with more salt and lime juice as you see fit.
- Serve over rice. Top with fresh herbs if desired and enjoy.
Notes
- This dish can be adjusted for spice by modifying the number of green chilis.
- Fresh herbs make a great garnish and enhance the flavor.
- Serving with rice helps to balance the rich flavors of the curry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg