Thai Green Curry
The flavours in this dish are so refreshing with a hint of chilli. The paste is based on macadamias, great for heart health, and traditional thai ingredients such as lemongrass, lime leaves and ginger.
The high green leafy content acts as a source of Vitamins A, C & K and fibre, great for our immune system, liver detoxification and gut health.
Serves 4
Ready in 25-30mins
Ingredients
Thai Green Curry
1 tbs Olive oil
400g chicken breast, finely sliced
100g green beans, trimmed
200g broccolini, trimmed
100g snow peas
3 tbsp kale leaves, stalk removed & torn
2 cups Chicken stock
bean sprouts and lime wedges to serve
Curry Paste
80g Macadamias
2 cloves fresh garlic
4cm ginger, peeled
2 stalks lemongrass
2 Kaffir lime leaves
2 long green chillies (remove seeds if you don’t like it HOT)
4 spring onions
1/2 cup coriander leaves
25g baby spinach
This recipe is not as straight forward as others, but is truly worth the effort. Just the colour alone gives you a sense of its health benefits. You can swap the chicken for tofu and chicken stock for vegetable stock to make it vegetarian.
This is an adaptation from the CSIRO low carb cook book.
Step by Step Instructions
Step 1
Combine all curry paste ingredients in a food processor with 1/3 cup of water. blend until a smooth paste forms.
Step 2
Heat oil in a wok and cook chicken over high heat in 2 batches. removing after about 3 minutes (Don’t overcook here as chicken will become tough). Set aside.
Step 3
Add curry paste to wok and cook until fragrant. Replace chicken and add beans and broccolini, tossing until almost tender.
Step 4
Add snow peas, kale leaves and stock, cook until leaves wilt (3-4 min). Season with black pepper.
Step 5
Serve topped with bean sprouts and lime wedges.
For gluten free, check your chicken stock for gluten additives.
