Thai Green Curry
Ingredients
Coriander Pesto (Green Curry Base)
- 30 g Fresh coriander leaves only, washed
- 3-4 Garlic cloves
- 3 Small to medium chillies Seeds optional - for more heat, leave them in
- Salt to taste
- 50 ml Olive oil Extra virgin
- Juice of 1 lemon
Chicken & Curry
- 4 Chicken fillets Cut into bite-sized pieces
- Olive oil (for frying) Extra virgin
- 1 Onion, peeled and chopped small to medium pieces
- 1 tin Organic coconut cream
Instructions
Coriander Pesto (Green Curry Base)
- Add all the ingredients into a blender or food processor.
- Blend until smooth to form a vibrant green pesto.
- Set aside for later use.
Cook the Chicken:
- Heat a bit of olive oil in a hot pan.
- Sear the chicken pieces in batches until lightly browned (do not overcrowd the pan).
- Avoid overcooking the chicken – just enough to get color.
- Set all cooked chicken aside.
Make the Curry:
- Reduce the stove to low/medium heat.
- In the same pan, add a touch more olive oil if needed and sauté the chopped onion until glossy.
- Add the coriander pesto and simmer gently for about 5 minutes, stirring occasionally.
- Pour in the coconut cream and simmer for another 5 minutes to combine the flavors.
- Return the chicken to the pan and let everything simmer on low heat until the sauce thickens slightly and the chicken is fully cooked through.
Serving Suggestions:
- Serve hot with:- Jasmine rice (traditional and fragrant)- OR Couscous (for a twist)
