Ali Guy, a Melbourne-based dietitian with extensive expertise in health and nutrition, has whipped up a Thai Green Curry recipe. This dish takes inspiration from traditional Thai cuisine and packs in the vegetables. Serve with rice or roti to mop every last drop of this delicious curry.
Ingredients
Curry:
400-500g Hagen's Chicken Thighs, sliced
1 tbsp olive oil
3 tbsp green curry paste
2 garlic cloves, diced
2 cm fresh ginger, grated
2 tbsp fish sauce
1 tbsp brown sugar
400g coconut cream
400g coconut milk
Vegetables (all in 1-2cm cubes):
1 large carrot
2 white potatoes
1/2 eggplant
1 zucchini
Garnish options:
Fried shallots 🧅
Coriander 🌿
Fresh chilli 🌶️
Lime 🍋🟩
Serve with basmati rice 🍚
Method:
- Heat oil in a large pain on medium heat. 2.When hot add curry paste, garlic and ginger. Cook for about 2 mins until it has a “dried” look
- Add sliced chicken thighs to pan. Stir in for ~2 mins until meat is sealed.
- Add coconut cream and milk to pan. Stir to combine. Then adding. fish sauce and brown sugar to bring out the flavour.
- Stir to combine on a low heat. Adding in your harder vegetables (carrot, potato, eggplant). Simmer for 5 mins.
- Add in zucchini stir. Leaving to simmer and the sauce to thicken for another 5 mins. During this time cook your basmati rice.
- Taste your curry to ensure vegetables are soft and sauce has reduced.
- Serve over basmati rice and your choice of garnishes.
