THAI GREEN CHICKEN CURRY

Thai green chicken curries are so comforting and delicious. This is a super simple and full-of-flavour curry. Unfortunately, not one for the kiddies. The paste is quite spicy, so unless your kids can tolerate spice, I would skip this one for them.

You can make your own green curry paste if you like and use it in place of the store-bought curry paste in the recipe.

Serves 2

Ingredients:

• 1 tablespoon extra virgin olive oil

• 1 small onion or 2 shallots, finely chopped

• 3cm piece of ginger, finely chopped

• 1.5 tablespoons store bought green curry paste (I used @ayamaustralia )

• 300g chicken thighs, skin removed, chopped into small pieces

• 1 cup coconut milk or cream

• 1/4 cup chicken stock (optional)

• 1 tablespoon fish sauce

• 1 teaspoon brown sugar

• 1 green zucchini, sliced on the diagonal

• A handful green beans, about 1 cup when chopped

• 1 cup spinach leaves (optional)

• Rice and fresh coriander to serve

Method:

1. Place a large frypan onto medium heat. Add the onion and cook, stirring for 3-4 minutes. Then add the garlic and ginger and sauté for 3 minutes. Add the curry paste and stir though for 3 minutes. Add the chicken pieces and coat through the curry paste for 4 minutes. Add the coconut milk or cream, stir through. At this point you can add the chicken stock if you prefer a runnier curry. Add the fish sauce and brown sugar. You can add the zucchini at this point, but if you prefer it crisper, hold off. Simmer the curry for about 10 minutes.

2. Add the zucchini and green beans and stir through for 2-3 minutes. Turn off the curry. Add the spinach leaves (optional)

Serve the curry with rice and fresh coriander.