Slow Cooked Green Chicken Curry

Name: Slow Cooked Green Chicken Curry
Yield: 6 servings
Ingredients: 3/4 bunch coriander (with stalks); 2 sticks lemongrass; 3 green chillies; 3 shallots; 1 tsp Changing Habits Ginger Powder; Zest and juice of 1 lime; 1 tsp cumin Changing Habits Cumin Powder; 1 tbsp fish sauce; 3 cloves garlic; 1 kg chicken thighs; 400 ml coconut milk; Changing Habits Seaweed Salt and Changing Habits Pepper; 1 small broccoli; 200 g snow peas; 1/4 cup cashews; 6 cups rice cooked; 1/4 bunch coriander; 2 red chillies; 1 lime (sliced)

by Tessa | Apr 29, 2019 | 0 comments

A fantastic winter warmer that is BURSTING with flavour!

Yields6 Servings

Green Curry Paste

3/4 bunch coriander (with stalks)

2 sticks lemongrass

3 green chillies

3 shallots

1 tsp Changing Habits Ginger Powder

Zest and juice of 1 lime

1 tsp cumin Changing Habits Cumin Powder

1 tbsp fish sauce

3 cloves garlic

Curry

1 kg chicken thighs

400 ml coconut milk

Changing Habits Seaweed Salt and Changing Habits Pepper

1 small broccoli

200 g snow peas

1/4 cup cashews

To Serve

6 cups rice cooked

1/4 bunch coriander

2 red chillies

1 lime (sliced)

Peel the outer layers of the lemongrass and dice finely. Cut the stalks from the chilli and de-seed. Peel the garlic and roughly chop the coriander and shallots and place into a food processor with all of the other paste ingredients. Blitz until it forms a smooth consistency.

Sear the chicken thighs in a fry pan on medium heat with the paste until the thighs are sealed on each side.

Transfer the chicken thighs and paste into the slow cooker and cover with the coconut milk.

Season with salt and pepper and stir well.

Cook on a high heat for 4 hours.

Add the cashews, broccoli and snow peas into the slow cooker with the rest of the ingredients and stir well. Turn off the heat and place the lid back on to let sit for 30 minutes for the sauce to thicken.

Serve with rice and garnish with chilli and coriander.

CategoryMains

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