Green Thai Chicken Curry

Green Thai Chicken Curry

Serves 4

Dietaries: GF, DF, NF, RSF

Ingredients

• 1 tin green curry paste (I like Maesri paste from Woolworths)

• 1–2 tins coconut milk

• 1kg chicken breast, cubed

• 1 large zucchini, sliced

• 300g green beans, trimmed

• 1 can water chestnuts, drained and rinsed

• 1 can bamboo shoots, drained and rinsed

• 1 tbsp fresh ginger, grated

• ¼ cup spring onions, sliced (optional)

• Fresh lime

• Fresh herbs (coriander or basil)

• Steamed jasmine rice, to serve

Method

1. Heat a large pan over medium heat and cook curry paste for 2–3 minutes until fragrant.

2. Add chicken and cook, stirring, until lightly sealed and just turned white on the outside.

3. Pour in coconut milk and stir to combine. Bring to a gentle simmer.

4. Add zucchini, green beans, water chestnuts, bamboo shoots and grated ginger.

5. Simmer for 8–10 minutes until chicken is cooked through and vegetables are tender.

6. Stir through spring onions just before removing from heat.

7. Finish with a squeeze of fresh lime juice and stir through.

8. Serve over jasmine rice and garnish with fresh herbs.

Notes

• Sealing the chicken before adding coconut milk helps build flavour and keeps the chicken tender.

• Use only the green tops of spring onions to keep this low FODMAP.

• Simmer gently rather than boiling to prevent the coconut milk from splitting.

• This curry stores well and often tastes better the next day as flavours develop.