Green Chicken Curry

Name: Green Chicken Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 600g chicken thighs, diced; 2 tbsp green curry paste; 400ml tin coconut cream; 1 cup chicken stock; 1 zucchini, sliced; 1 red capsicum, sliced; 1 cup snow peas; 2 tbsp fish sauce; 1 tbsp palm sugar; juice of 1 lime; large handful Thai basil and coriander; steamed rice to serve

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

Fry curry paste in a wok or pan 1 minute until fragrant.

Add chicken. Sear 3 minutes.

Add coconut cream and stock. Simmer 15 minutes.

Add vegetables, fish sauce, sugar and lime.

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

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