I absolutely love Asian food and whilst the comforting Thai Green Curry is one of my favourite dishes, it’s one of those recipes that I am never brave enough to make at home. Whenever I’ve looked online at what you need to make that famous curry paste, I’ve stared blankly at exotic ingredients like galangal, lemongrass stalks and makrut leaves. WTF. I reckon this recipe below is just as flavoursome, using ingredients that you’ll probably already have in your kitchen. Failing that, they’re definitely in your local supermarket. It’s also the creamiest and maybe also the GREENEST Thai Green Curry you’ve ever had, thanks to the avo…
“The creamiest Thai Green Curry you’ve ever had?”
The recipe is hugely adaptable, without sacrificing any of the delicious flavours. Swap the chicken for cod to create a fish curry, or if you’re veggie, make it with some tofu or extra veggies – aubergine, mangetout, baby corn and mushrooms would add some great textures to the dish and make it EVEN MORE rich with micronutrients.
For those of you who might be thinking about macros, the main calorie source in this recipe is the healthy fats found in the avocado and coconut milk. Therefore, having it with spiralized courgette ensures a high fat, yet low carb meal. I also think this is a bit more summer-friendly for those (mythical) wamer days. If, for example, you eat a higher proportion of healthy fats on rest days and have more carbs on days that you’re training, this might be a perfect dinner for you on a rest day. But, if you’re home from the gym, you could serve it with brown rice to make it more of a post-workout recovery meal. You might even choose light coconut milk, which would make it even more balanced in terms of macros.
Ultimately, it’s a nourishing, high protein, delicious meal that can be made in less than 30 minutes.
Healthy Thai Green Chicken Curry
- 300 g chicken breast (diced)
- 1 whole green bell pepper
- 2 courgettes
- 1 tsp coconut oil
For the sauce
- 2 shallots
- 1/2 bunch fresh coriander
- 1 small handful fresh basil
- 2 tbsp fish sauce
- 1 tsp cumin
- 1 medium avocado
- 1/2 can coconut milk
- The juice of 1 lime
- 2 cloves garlic
- 2 green chillies
Melt the coconut oil in a pan and fry off the chicken breast pieces on a medium heat. Finely slice the green bell pepper and add these to the chicken after a few minutes.
Whilst the chicken and peppers are cooking, place all of the ingredients for the sauce into a Nutribullet or blender and blitz until you're left with a smooth and creamy sauce.
Add the sauce to the chicken and leave to simmer for around 10 minutes, stirring occasionally.
Whilst the curry is warming through, make courgetti from the two courgettes using a spiralizer. (If you don't have one of these handy in your kitchen, use a vegetable peeler to make courgette ribbons.)
Sauté your courgette in a hot pan with salt, pepper and a little coconut oil, for just a minute or two.
Pour your thai green curry onto your courgetti, garnish with fresh coriander and enjoy!
Let me know if you have a go at making it yourself!