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Thai Green Curry
Fairly cheap

Warmth from the chilli combined with the freshness from the coriander, ginger and lime result in a delicious fusion of flavours in the Thai Green Curry.



For 4 Person(s)

For the Thai Sauce

  • 2 cm Fresh ginger
  • 1 Garlic clove Peeled
  • 3 Spring Onions Washed and trimmed
  • 1 Pack Fresh coriander
  • 1 tsp Reduced Salt Soy Sauce
  • 0.5 Red Chilli Seeds removed
  • 1 Lemon grass Outer layer peeled off and top and tailed
  • 1 Kefir lime leaf Washed
  • 1 Lime Juiced
  • 2 tbsp Olive Oil
  • 1 tsp Toasted sesame oil
  • 1 Red onion Peeled and sliced
  • 1 Pack Sugar snap peas
  • 1 Portion Roasted chicken
  • 1 tbsp Candarel granulated
  • 1 Can Reduced fat coconut milk
  • 7 fl oz Reduced salt vegetable stock

For the Slaw

  • 1 Romaine lettuce Washed and chopped
  • 1 Pack Fresh Coriander
  • 1 Pack Radishes
  • 1 Red onion Peeled and sliced into rings

Thai Green Curry Directions

In a food processor, add the ginger, garlic, spring onion, coriander, soy sauce, chilli, lemon grass, kefir lime leaf, and juice of 1 lime, and blitz until finely chopped. Reserve 2 tablespoons of the mixture before adding the olive oil and sesame oil and blitzing again until a smooth paste.

Place a frying pan over a medium heat, add a little olive oil and lightly fry the red onion (peeled and sliced), mini sweetcorn and sugar snaps until browned on both sides.

Add the Thai paste to the frying pan, and cook for 2 minutes, stirring continuously, before adding the creamed coconut, vegetable stock and Candarel. Stir well to combine, add the left-over meat and then lower the heat and leave to simmer for a further 8-10 minutes.

Meanwhile, assemble the slaw by adding the romaine lettuce, fresh coriander, sliced radishes and sliced red onion to a large bowl. Then stir in the reserved Thai paste.

Remove the Thai sauce and meat from the heat and serve with rice.


Recipe notes

Thai Chicken Curry - a delicious and vibrant dish packed full of flavours from fresh chilli, coriander, ginger and more! Dairy-free, gluten-free and it takes just 30 minutes to make from start to finish!

We've always been a big fan of Thai Curry in our house. There is something very comforting about it, especially when you make your own Thai paste!

This recipe uses chicken and takes just 30 minutes to make from start to finish, including the slaw and is always a big hit! By using a little Candarel, you can balance the flavours perfectly without using sugar products, meaning it's even better for you!

You can also switch it up by using beef, lamb or fish too! It's also a great way to save money, as this is as good as, if not better than any takeaway!

It's one of my favourite meals to make, not just because of how quick it is, although I'll admit that is a huge plus point.

It's also because of the ingredients you use. They're all fresh, healthy and  packed full of flavour and are such a vibrant clash of colour, you can't help but enjoy putting the recipe together as you create it! 

Thai Chicken Curry - a delicious and vibrant dish packed full of flavours from fresh chilli, coriander, ginger and more! Dairy-free, gluten-free and it takes just 30 minutes to make from start to finish! 

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Tuesday, 20 March 2018
What a delicious sounding recipe - I really love a good Thai green curry.
- Mandy

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