Thai Green Chicken Curry

Salads are a great way to eat healthy but they just don't seem to cut it in the winter season. And now that we're coming up to those cold winter months, we'll be craving a bowl of warm, cosy meals...

This bowl of Thai Green Chicken Curry is perfect for doing just that! Plus, it's actually super easy to make - you've just got to find the right paste (or make it yourself if you've got the time and skill).

My go to brand is Flying Goose (which you can get from Tesco in the world food isle), as it has the best aroma and amount of spice you'd expect in a thai green curry.

Traditionally, Thai Green Curry is meant to be eaten with jasmine rice, however if you're looking for a healthy alternative, brown rice or even cauliflower rice tastes just as good with it. Or, you can be like me and just eat it as is with a spoon and it's honestly the most delicious bowl of food you will eat! (if you don't like spice I probably wouldn't recommend this!)

I won't lie, the preparation takes more time and effort than the actual cooking, but trust me, it's worth it! You don't have to stick to the ingredients I have given below, you can mix up the veg and meat that you put in, but this is personally my favourite combination :)

This recipe will make about 5-6 servings so it's great if you're hosting dinner, or for your family meal, or to batch cook and store in the freezer for yourself! NOTE: Don't store for more than 1 month.

INGREDIENTS:

• 7 x chicken thigh fillets, diced - thighs are juicier than chicken breast so they go great in this!

• 100g Flying Goose Thai Green Curry Paste (or any other brand if you prefer - just read their instructions on how much to put in)

• 2 x 400g tin Coconut Milk

• 1 tsp coconut oil

• 1 tbsp green chilli (optional for if you wan't added heat)

• 1-2 tsp brown sugar

• 1 large sweet potato - peeled, washed and cubed

• 1 pointed red pepper - de-seeded, washed then cut into quarters longways and chopped into 2 finger wide pieces

• 2 large carrots - peeled and cut into finger thick slices

• 1 large courgette - washed, top and tail removed, then cubed

• salt - to taste

RECIPE:

1. Boil the sweet potato, carrots and courgette in a pan until they start to soften, but be careful not to let them get too soft.

2. Whilst they are boiling, heat up a teaspoon of coconut oil in a large saucepan on medium-high heat, then add in the green curry paste (and green chilli if you've opted to) and sizzle for about 30 seconds and turn the high down to low.

3. Pour in one 400g tin of coconut milk and stir well until the paste has mixed in with the milk to create a sauce. Add in your chicken thigh pieces, stir gently, then cover and leave the chicken to cook on low-medium heat until the meat is fully cooked, stirring occasionally.

4. Once your boiled veg is done, drain and leave to a side.

5. Once the chicken is cooked, add in the second tin of coconut milk, stir, then add in all of your veg - sweet potato, carrots, courgette and red pepper. Then add in 1/4 tin of water, mix well and cover, leaving on low heat to cook for 5-10 minutes, stirring occasionally.

6. Add in 1 or 2 teaspoons of brown sugar (the more sugar you put in the less spicy it will taste, so if you think your curry it a bit too chilli, add in 2 teaspoons - or more - until you're happy with the taste.)

7. Top with some black pepper if you wish and serve! If you're eating this with rice, it's best to put the thai green curry in a bowl separate to the rice as eaten traditionally.