For a special meal, serve this spicy green chicken curry recipe with pad thai noodles.
Serves 4
Ready in 35 minutes
Per serving:
563.2kcals
38g fat (30.7g saturated)
46g protein
10.9g carbs
1.6g sugar
2.3g salt
1. Spoon the coconut cream from the cans of coconut milk into a wok or large saucepan, reserving the coconut milk. Add the thai green curry paste and cook over a medium heat, stirring, for 3-4 minutes.
To freeze: freeze for up to 2 months. Thaw and add more fresh basil to serve.
2. Pour in the hot stock and coconut milk. Stir in the lime leaves, galangal, chicken and aubergines and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes, until the chicken is cooked through and the sauce is slightly reduced and thickened.
3. Stir in the basil, lime juice and fish sauce, adding more if necessary. Ladle the curry into bowls and serve with steamed jasmine rice.
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