Sweet, fragrant and creamy Thai chicken curry brings a refreshing change to weeknight cooking.
Ingredients
- 240g can coconut cream
- 1/4 cup green curry paste
- 8 (about 800g) chicken thigh fillets, cut into 3cm pieces
- 4 kaffir lime leaves
- 115g punnet baby corn, halved lengthways
- 400ml can coconut milk
- 100g snow peas, ends trimmed
- 1 tablespoon fish sauce
- 1 teaspoon finely grated lime rind
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- Finely shredded kaffir lime leaf, to serve
- Steamed jasmine rice, to serve
Method
- Step 1Place the coconut cream in a work over medium-high heat. Bring to the boil. Cook, stirring, for 5 minutes or until the coconut cream just begins to separate. Add the green curry paste and cook for 1 minute or until aromatic. Add the chicken, coconut milk and kaffir lime leaves. Reduce heat to low. Cook, stirring occasionally for 10 minutes or until chicken is cooked through.
- Step 2Add the baby corn and snow peas and cook for 1-2 minutes or until snow peas are bright green and tender crisp. Remove from heat.
- Step 3Add the fish sauce, lime rind and juice and sugar and stir to combine. Taste and season with lime juice and brown sugar.
- Step 4Divide the green chicken curry among serving bowls. Sprinkle with kaffir lime leaf. Serve immediately with steamed jasmine rice, if desired.
- Low carb
- Low sugar
- Lower gi
Nutrition
2577 kj
Energy
46g
Fat Total
30g
Saturated Fat
3g
Fibre
40g
Protein
158mg
Cholesterol
1056.6mg
Sodium
9g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Taste.com.au
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