Thai Green Chicken Curry

Thai green curry is unbelievably simple to make, yet many people struggle. As with all dishes the key is in the ingredients. Make sure you source fresh kaffir lime leaves and Thai basil. I also strongly recommend the Mae Ploy green curry paste. Supermarket versions are quite frankly disgusting. It’s also important to use a good coconut milk. The best and most easily attainable version for me is Aroy-D. If you find a better one please leave a note in the comments as I’m always looking to improve my recipes. I’m a big fan of the bulletproof diet and have chosen not to add the tablespoon of fish sauce to minimise inflammation.

I’d love to hear how you get on with this Thai favorite.

Serves 2 people

Ingredients

1 large teaspoon of coconut oil

2 tablespoons of Mae Ploy Thai green curry paste

2 free range chicken breasts, cut into cubes

1 Handful of fresh kaffir lime leaves

1 can / 400ml of Aroy-D coconut milk

half a butternut squash, peeled and chopped into cubes

hand full of sugar snap peas

large handful of fresh Thai basil

Method

Heat the oven to 180 degrees C. Add a little coconut oil to a roasting tray and tip in the cubes of butternut squash. Allow to roast for around 20-25 minutes.

Heat a wok on a low to medium heat with large teaspoon of coconut oil. Once the coconut oil has melted in the wok and before it starts to smoke add the green curry paste. Allow it to sizzle for a minute or two in the oil which helps release the aroma. Then add the chopped chicken breast and fry with the paste until lightly browned.

Add the kaffir lime leaves, coconut milk and sugar snap peas. Stir and allow to simmer on a low heat.

Once the butternut squash is roasted to your taste add it to the curry with the Thai basil leaves.

Serve on it’s own or with white rice.