Equipment
- Slow cooker
Ingredients
Green Thai curry paste
- 4 shallots (halved)
- 6 garlic cloves
- 5 chillies (chopped)
- 2 thumb sized pieces of ginger (chopped)
- 2 lemongrass stalks (out layer removed)
- 6 lime leaves
- 30 gram fresh coriander (chopped)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp cumin
- 1 pinch of pepper
For the green Thai chicken curry
- 1.3 kg chicken thighs (chopped into bite sized pieces)
- 250 grams butternut squash (cubed)
- 2 red onions (chopped)
- 2 peppers (sliced)
- 6 garlic cloves (grated)
- 1 thumb sized piece of ginger (grated)
- 200 gram creamed coconut with 800ml boiling water (see notes)
- 2 tbsp honey
- salt and pepper to taste
- 175 gram baby corn
- 150 gram mange toute
Optional garnishing
- Fresh coriander
- Red chilli
- Fresh lime
Instructions
For the curry paste
- For the curry paste, simply add all the green Thai curry paste ingredients to a food processor or blender. Blitz until a paste forms. (Alternatively, you can buy a store bought curry paste, however, you simply cannot beat a homemade one)
For the green Thai curry
- Chop the 200g block of creamed coconut and place it into a large glass jug. Add 800ml of boiling water. Stir well and set aside. (alternatively, you can buy two tins of coconut milk)
- Add the chicken, red onions, red peppers, butternut squash, baby corn garlic, ginger, 4 tbsp of green Thai curry paste, 800ml coconut milk and honey to the slow cooker. Season well with salt and pepper. Give it a good stir and place the lid on for 4 hours on high or 6-8 hours on low.
- 30 minutes before serving, stir through the mange tout and crack the lid to thicken the sauce slightly.
- Just before serving, squeeze in the juice of 1 lime. Stir and taste for any additional seasoning.
- I like to serve mine on a bed of rice noodles and top with fresh coriander, red chilli and fresh lime.
Notes
The reason I choose to make my coconut milk from a coconut block:
Lower in water content: Creamed coconut is essentially coconut flesh that has been processed and concentrated into a solid block or creamy texture. It contains less water compared to coconut milk, making it more calorie-dense.
Minimal additives: Creamed coconut usually contains fewer additives or preservatives than some canned coconut milk products.
Versatility: You can control the consistency by diluting creamed coconut with water, making it suitable for various recipes.
Options for serving
Green Thai curry is a versatile dish that can be served with a variety of accompaniments. Here are some of my favourite options: 1. Wholegrain or brown rice: Rice is a common and traditional choice to serve with green Thai curry. 2. Noodles: You can serve green Thai curry with rice noodles, egg noodles, or even glass noodles for a different texture. 3. Naan or roti: While not traditional, some people enjoy pairing Thai curry with Indian-style naan bread or roti for a fusion twist. 4. Vegetables: Steamed or stir-fried vegetables like broccoli, bok choy, or snap peas can be served alongside green Thai curry. 5. Salad: A fresh Thai salad with ingredients like cucumber, carrot, and herbs can provide a refreshing contrast to the rich curry. 6. Tofu or protein: Add tofu, chicken, shrimp, or beef to the curry to make it a complete meal. 7. Garnishing: Serve with condiments like sliced red chilies, lime wedges, and coriander for extra flavour and garnish. Ultimately, the choice of accompaniments depends on your personal preferences, so feel free to mix and match to create a satisfying meal.Nutrition
Calories: 644kcal | Carbohydrates: 44g | Protein: 49g | Fat: 33g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 206mg | Sodium: 556mg | Potassium: 1375mg | Fiber: 5g | Sugar: 18g | Vitamin A: 5677IU | Vitamin C: 119mg | Calcium: 104mg | Iron: 5mg
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