Thai Green Chicken Curry

Thai Green Chicken Curry
Serves: 6
Prep: 5 minutes
Cook: 30 minutes

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

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

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  Tbsp canola oil

25 g 0.9 oz

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

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

  1. Place all ingredients (except basil) into a pot.

  2. Bring to the boil, reduce heat to low and cover with a lid.

  3. Simmer for approximately 20 minutes and occasionally stir.

  4. Stir through basil leaves prior to serving.

  5. Serve with cooked quinoa, brown rice or steamed low FODMAP vegetables.

  6. 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.


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
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