When it's squally outside and my knuckles are turning blue from the bitter cold, there is nothing more comforting then a big bowl of Green Chicken Curry with a nice buttery slice of Turkish bread. I love eating a curry so spicy my eyes and nose start to water, feeling the heat spreading through my body as the aromas fill the house.
This recipe is super easy to make and adapt; you could easily replace the chicken for prawns or fish, or even eggplant, zucchini or potato for a vegetarian version. Plus, it's great for leftovers and has a decent shelf life in the freezer for a quick mid-week meal.
Green Chicken Curry - Serves 4
- coconut oil for frying
- 1/2 cup of green curry paste (or more if you like it stronger)
- 500g of chicken thighs, cubed
- 2-3 cups of green beans, or other green vegetables (I selected mixed greens from my veggie patch)
- 2 onions, sliced
- 1 tablespoon of ginger, julienne
- 1 lemongrass stalk, bruised and knotted
- 1 1/2 cup of rich chicken stock
- 1 1/2 cup of coconut cream
- Extra chili, diced (optional)
- Fresh coriander leaves, garnish
- Salt and pepper to taste
- Heat your wok to medium high and add in a tablespoon of coconut oil.
- Fry your onions and ginger for 30-60 seconds. Add in your chicken and fry for another minute.
- Add in your green curry paste and fry until fragrant, then add in your chicken stock, a little at a time, allowing to reduce slightly between additions.
- Once all of your chicken stock has been added, pour in your coconut cream and lemongrass and reduce to a simmer. You can leave your curry on a slow gentle simmer for a few hours before you are ready to serve.
- Add in your green beans (or other green vegetables) about 5 minutes before you are ready to serve. Taste your curry to see if it needs salt or pepper. You may also want to add more chilli, ginger, garlic or even fresh ground coriander seeds.
Serve your Green Chicken Curry with fluffy rice or (my favorite) toasted Turkish bread. It stores really well in the freezer for emergency late night dinners. Enjoy!