Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: CURRY PASTE; 1 tsp finely chopped, well-washed coriander roots; 1 tsp coriander powder; ½ tsp cumin powder; ½ tsp black pepper powder; ½ tsp turmeric powder; 1 tsp galangal; 1 tsp minced or grated ginger; 3 shredded kaffir lime leaves (fresh or dried); Tbsp minced lemongrass (¼ large trimmed stalk); 1 tsp salt; 2 tsp brown or palm sugar; ¼ tsp shrimp paste; ½ minced long green large chillies (hot or mild); Tbsp canola oil; CURRY INGREDIENTS; Chicken thighs, fat, skin and sinew removed and cut into thin strips; 5 kaffir lime leaves (fresh or dried) ripped into pieces; 1 eggplant, 1cm diced; 2 cups coconut milk; Tbsp fish sauce; 1 tsp brown or palm sugar; ½ bunch Thai basil leaves

Serves: 6

Prep: 5 minutes

Cook: 30 minutes

Stack Cup

Worldwide, Thai curries are a much loved aromatic and delicious dish. However, the pastes that are their base are usually packed with onions and garlic. Importantly, this recipe omits the problematic ingredients while maintaining all the wonderfully aromatic and tasty flavours, keeping the authentic Thai essence.

ingredients
CURRY PASTE
1 tsp finely chopped, well-washed coriander roots 8 g 0.3 oz
1 tsp coriander powder 2 g 0.07 oz
½ tsp cumin powder 1.4 g 0.05 oz
½ tsp black pepper powder 1.5 g 0.05 oz
½ tsp turmeric powder 1 g 0.03 oz
1 tsp galangal 12 g 0.4 oz
1 tsp minced or grated ginger 13 g 0.5 oz
3 shredded kaffir lime leaves (fresh or dried) 3 g 0.1 oz
1 1⅓ Tbsp minced lemongrass (¼ large trimmed stalk) 16 g 0.6 oz
1 tsp salt 4 g 0.1 oz
2 tsp brown or palm sugar 6 g 0.2 oz
¼ tsp shrimp paste 2.6 g 0.1 oz
½ minced long green large chillies (hot or mild) 15.6 g 0.6 oz
1½ 2 Tbsp canola oil 25 g 0.9 oz
CURRY INGREDIENTS
Chicken thighs, fat, skin and sinew removed and cut into thin strips 1000 g 35.3 oz
5 kaffir lime leaves (fresh or dried) ripped into pieces 5 g 0.2 oz
1 eggplant, 1cm diced 206 g 7.3 oz
2 cups coconut milk 450 g 15.9 oz
1 1⅓ Tbsp fish sauce 14 g 0.5 oz
1 tsp brown or palm sugar 3 g 0.1 oz
½ bunch Thai basil leaves 20 g 0.7 oz

Method

To make curry paste:
Roughly chop all the ingredients (except oil) and blitz them in a food processor . Slowly pour in oil until a smooth paste is achieved. Alternatively, smash ingredients in a mortar and pestle and gradually incorporate the oil. Note, it may be easier to do this in small batches and thoroughly mix to a paste at the end.
Place curry paste and all remaining ingredients (except thai basil) into a pot.
Bring to the boil, reduce heat to low and cover with a lid.
Simmer for approximately 20 minutes and occasionally stir.
Stir through thai basil leaves prior to serving.
Serve with cooked quinoa, brown rice or steamed low FODMAP vegetables.

Hints

The chicken can be substituted with low FODMAP vegetables like zucchini, carrot, or capsicum. Also, why not try pork, beef or firm tofu (if you use firm tofu add the cubes towards the end of the cooking. Remember to always check our Monash app or booklet for serving sizes.
Portions of curry freeze really well so you can whip them out for a quick meal.

Nutrition Information (per serve)
Energy	1846 Kj / 441 cal
Protein	33.20g
Carbohydrates	5.50g
Sugar	4.80g
Total Fat	31.40g
Saturated Fat	15.40g
Fibre	2.00g

Recipes

Thai Green Chicken Curry

Method

Hints