Thai Green Curry with Chicken
Servings: 3
Cost: £10
Ingredients
- 500 g boneless skinless chicken thighs, cut into bite-sized pieces
- 1 can full-fat coconut milk look for a brand without added gums or thickeners
- 250 ml chicken broth homemade or store-bought, lectin-free
- 150 g broccoli florets
- 100 g Japanese daikon radish peeled and sliced
- 100 g asparagus trimmed and cut into 1-inch pieces
- 3 celery stalks sliced
- 2 tablespoons coconut oil
- 3 tablespoons green curry paste check for a brand without added lectin-rich ingredients
- 1 lime for zest to help with flavouring
- 1 lemongrass stalk bruised and sliced into 2-inch pieces
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1/2 teaspoon ground turmeric
- Salt to taste
- Fresh oregano for garnish
- Lime wedges for serving
Instructions
Prepare Ingredients:
- Cut the chicken into bite-sized pieces.
- Peel and slice the Japanese daikon radish.
- Cut asparagus into 1-inch pieces.
- Slice celery.
- Bruise the lemongrass stalk by pressing it with the back of a knife to release its flavor.
Cooking:
- Heat coconut oil in a large pot over medium heat.
- Add green curry paste and sauté for 1-2 minutes until fragrant.
- Add chicken pieces and brown them on all sides.
Add Aromatics:
- Stir in grated ginger, grated turmeric, add zest of a lime, and lemongrass. Cook for 2-3 minutes.
Vegetables and Broth:
- Pour in coconut milk and chicken broth. Bring to a simmer.
- Add broccoli, Japanese daikon radish, asparagus, and celery. Simmer for about 10-12 minutes until vegetables are tender.
Seasoning:
- Stir in fish sauce, coconut aminos, and salt to taste. Adjust the seasoning as needed.
Finish and Serve:
- Once the chicken is cooked through and the vegetables are tender, remove the lemongrass stalk.
- Serve the curry over rice or on its own with crusty bread.
- Garnish with fresh corriander and serve with lime wedges.
Notes
To keep the dish totally Lectin Free, serve with Cauliflower Rice