- 0:45 Prep
- 0:20 Cook
- 4 Servings
- Advanced
This green chicken curry uses fragrant lime leaves, lemon grass and galangal.
Ingredients
- 200ml coconut cream
- 8 (about 1.2kg) chicken thigh fillets, coarsely chopped
- 400ml coconut milk
- 8 kaffir lime leaves
- 1 x 230g can bamboo shoots, drained
- 1 x 230g can water chestnuts, drained
- 200g snow peas, cut into 5cm pieces
- 1 bunch asparagus, trimmed, cut into 5cm pieces
- 1 1/2 tablespoons fish sauce
- 1 tablespoon finely chopped palm sugar
- 1 tablespoon drained green peppercorns
- 1 cup coriander leaves
- Steamed jasmine rice, to serve
Green curry paste
- 4 long fresh green chillies, seeded (if desired), coarsely chopped
- 1/3 cup coarsely chopped fresh coriander roots and stems
- 1 tablespoon finely chopped fresh galangal
- 4 purple Asian shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 stalk lemon grass, pale section only, coarsely chopped
- 2 teaspoons finely grated lime rind
- 1 teaspoon shrimp paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/4 teaspoon salt
Method
- Step 1To make the curry paste, place the chilli, coriander, galangal, shallots, garlic, lemon grass, lime rind, shrimp paste, ground coriander, cumin, turmeric and salt in the bowl of a food processor and process until finely chopped.
- Step 2Place the coconut cream in a wok over high heat and bring to the boil. Cook, stirring, for 5 minutes or until coconut cream just separates. Add the curry paste and stir to combine. Cook for 1 minute or until aromatic. Add the chicken, coconut milk and 6 lime leaves. Reduce heat to low and cook, stirring occasionally, for 10-12 minutes or until chicken is cooked through.
- Step 3Add the bamboo shoots, water chestnuts, snow peas and asparagus and cook for 2 minutes or until peas are bright green and tender crisp. Remove from heat. Add fish sauce, sugar and peppercorns and stir to combine. Taste and season with lime juice, if desired. Add half the coriander.
- Step 4Finely shred the remaining lime leaves. Spoon the curry between serving bowls. Sprinkle with lime leaves and remaining coriander. Serve immediately with steamed rice, if desired.
- Low carb
- Lower gi
Nutrition
3240 kj
Energy
52g
Fat Total
31g
Saturated Fat
8g
Fibre
59g
Protein
237mg
Cholesterol
1135.08mg
Sodium
11g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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