This is the one of the last recipes I am developing for in celebration of the Food Revolution. Together with 9 other ambassadors we had the privilege of putting our twist on 10 of Jamie Oliver's Recipes and sharing them over on his website (ekkk!!!).
I have to say this is one of my favourite recipes... But i have something to confess. It is stolen. Stolen from my Mother. My mother taught the the fundamentals of cooking and now a lot of the recipes you see on here are twist of recipes that she used to cook for me everyday, as well as a lot of original goodies I have created with the skills she taught me.
No, I didn't make my own curry paste, I rarely do. The food revolution is all about encouraging people to cook wholesome nourishing meals at home. When you cook from home you limit the amount of processed foods you consume and often eat a much healthier diet. So why did I use a store bought curry paste?
Because its a hell of a lot easier, especially when I am time poor. There is nothing wrong with taking the easy route now and then, just ensure you check the label for ingredients. Here are my top tips for buying a curry paste:
1. If it has palm sugar, don't touch it.
2. Make sure sugar is not one of the top ingredients (most curry pastes will contain a little sugar, this is partly to preserve it, partly to balance the flavours).
3. Buy a large jar and freeze it in ice cube trays so you always have it on hand (and cut the costs!)
4. Lastly, do your self a favour and head to your local asian grocer. Not only will it be cheaper, they will be the 'real' curry pastes, will out all the nasties.
My favourite brand for thai curry pastes are Mae Ploy (I get it from an asian grocer, but it is now stocked in some coles!
Thai Green Chicken Curry
1tbsp olive oil
1 brown onion
2 chicken breasts
2 large carrots
1 tbsp Green Curry Paste (see notes above)
2tsp fish sauce
2 x 400mL Light coconut cream
2 cups of greens (I like to use green beans and broccoli)
1/2 cup Roasted cashews
1 bunch coriander
Firstly prepare all ingredients to make the cooking process quick and easy. Roughly chop the onion, and cut the chicken breasts into 1inch pieces. Slice the carrots into 0.5cm thick discs and chop the potatoes into 2 cm pieces.
Heat the oil in a large heavy based ban. Then add in onions, allow to cook for 2 mins on a medium heat before adding chicken and cooking for a further 5 mins on low heat (the aim is not to completely cook the chicken, as it will poach further in the liquid). Stir through carrots and potatoes. Then mix in the green curry paste, break up the paste with the back of a wooden spoon and stir to coat all the chicken and vegetables. Then add in fish sauce and 2 cans of coconut cream. Place a lid on the pan ensuring a 1 inch gap on one side (to make sure it doesn't boil over). Allow curry to simmer for 30mins, at this stage you just be able to put a knife through the potatoes and carrots.
If you plan on freezing the mixture (which it does very well, for up to 3 months). This is the point to stop.... the high water content of green vegetables means they will go mushy when frozen and defrosted...
But alas, if you plan on eating it straight away continue to add the greens. Cut the greens into small pieces and then stir through the curry. Allow to simmer with the lid off for 5 mins and then remove from heat.
Serve with brown rice and top with chopped coriander and cashews.