Thai Green Curry Paste & Chicken Curry
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Category
Chicken / Spreads & Sauces / Vegetarian / Dairy Free / Nut Free
For the paste:
Makes 8 portions - each portion contains: 69 Calories / 3.6g Carbs / 0.7g Protein / 5.9g Fat
For the chicken curry (including a portion of homemade paste each):
Makes 2 portions - each portion contains: 573 Calories / 6g Carbs / 51g Protein / 39g Fat
Based on using 200g chicken breast per portion.

Ingredients
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4-6 Medium Green Chillies, de-seeded and roughly chopped
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100g Shallots or Spring Onions, roughly chopped
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20g Fresh Ginger, peeled and roughly chopped
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2 Garlic Cloves, peeled
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Small bunch of Fresh Coriander (stalks included)
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2 Lemongrass Stalks, chopped (or 2 tbsp dried)
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Juice & Zest of 1 Lime
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8 Kaffir Lime Leaves, torn into pieces (or add the zest of a second lime)
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1 tbsp Coriander Seeds, crushed
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1 tsp Ground Cumin
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1 tsp Ground Turmeric
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1 tsp Black Peppercorns, crushed
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2 tsp Coconut Aminos (or a light Soy Sauce)
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45g Coconut Oil, melted
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300-400g Chicken Breast, diced
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200g Coconut Milk (as high % coconut extract as you can get - we used Lidl's 91%)
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20g Coconut Oil
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2 portions of Thai Curry Paste (see above)
Thai Green Curry Paste
Thai Green Chicken Curry
Directions
Thai Green Curry Paste
Add all of the paste ingredients to a small food processor and blitz in 15-20 second bursts, until you've created a paste.
Store in the fridge for around 10-14 days or freeze in individual portions (e.g. in an ice cube tray) ready to make a quick curry :)
Thai Green Chicken Curry
Heat the oil in a medium saucepan / wok.
Fry the diced chicken over a medium heat for 3 - 5 minutes, ensuring the chicken has been sealed on all sides.
Add the curry paste and cook over a medium heat for 2 - 3 minutes.
Add the coconut milk and thoroughly mix with the chicken and paste.
Bring to boil and then reduce to a simmer for another 3 - 5 minutes.
Check one of the larger pieces of chicken to ensure it is cooked all the way through.

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