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Green Chicken Curry
A fragrant Modern Australian green curry finished with toasted coconut and Thai basil. Frying the curry paste alone in the pan for a full minute before the chicken goes in is what wakes up its aromatics, rather than leaving the paste tasting raw once the coconut cream is added.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Australian
Ingredients
600gchicken thighs, diced
2 tbspgreen curry paste
400ml tincoconut cream
1 cupchicken stock
1zucchini, sliced
1red capsicum, sliced
1 cupsnow peas
2 tbspfish sauce
1 tbsppalm sugar
juice of 1lime
large handfulThai basil and coriander
steamed riceto serve
Instructions
1
Fry curry paste in a wok or pan 1 minute until fragrant.
2
Add chicken. Sear 3 minutes.
3
Add coconut cream and stock. Simmer 15 minutes.
4
Add vegetables, fish sauce, sugar and lime.
5
Cook 5 minutes. Top with herbs. Serve with rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
649
Protein
53.7g
Fat
41.1g
Carbs
20g
Fiber
6.4g
Sodium
1092mg
Reviews
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★★★★★
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