This recipe was given to me a long time ago by an old friend of mine and was one of the first dishes I entertained with. Given my lack of cooking expertise at the time this was perfect as I could prepare the whole thing prior and then relax and enjoy the evening without the stress of being in the kitchen.
I am posting this now as many of my clients are asking for healthy dinner recipes. I typically use a green curry paste from an asian supermarket but you could make your own paste for an even more authentic and healthy option.
Green Chicken Curry
8 chicken thighs
1 large white onion
2 garlic cloves
soy sauce (I use Tamari)
Good quality green curry paste – approximately 1 dessert spoon for every 4 thighs
2 – 3 tablespoons of chopped coriander
12 large mushrooms cut into quarters.
1 cup chicken stock
1 medium can of coconut cream (approximately 270 mls)
Heat coconut oil in a large saucepan, add chopped onion and garlic, cook slowly until soft. In a heavy based fry pan put chopped pieces of chicken and cook in batches adding a splash of soy and fish sauce to each batch. When all pieces are browned add to the onion and garlic. Add stock, curry paste and coriander and stir through. Simmer for 20 minutes then add mushrooms and coconut cream and simmer for a further 10 minutes.
Serve with steamed asian veges or rice.