Green chicken curry

I thought it was time for another dinner dish recipe ^_^ This is our most go-to dish when we’re clueless and prevent ourselves from ordering in. It’s easy, quickly put together (I do hate the chopping, ha!) and so nutritious: green chicken curry! Somehow we always have most of the ingredients at home.

What you need for 2 servings:

• 500 gram organic chicken breast or thighs (the thighs are much more tender!) sliced in dices
• 1 carrot (finely chopped, I used my food processor)
• 1 chopped onion
• 2 chopped garlic cloves
• 1 chopped red pepper
• rasped ginger to taste
• 2 lemongrass twigs
• 1 big tbsp green curry paste
• 1 pak choy (I didn’t use it this time)
• mushrooms as many as you like
• 1 can (400 ml or 1 and 2/3 cup) coconut milk
• 1/2 to 1 cup coconut cream
• parsley or coriander to taste

Directions:

1. Bake the diced chicken in coconut oil or walnut oil in a big pan until they are almost done.
2. Add the carrot, onions, garlic, red pepper and rasped ginger and bake until the onions are glossy.
3. Add the curry paste, bake for about a minute and then add the coconut milk, coconut cream, mushrooms and lemongrass. Let it cook for about 30 minutes on low fire so the flavors can really do their work.
4. Add the optional pak choy 5 minutes before serving so they don’t get too soft.
5. Cook the rice or sweet potatoes according to their recipe.
6. Sprinkle the parsley or coriander on top and you’re good to go!

My bf and I love it spicy, if you don’t like it too spicy you can either leave the red pepper out or just reduce the amount. Enjoy guys!

ღ,
Nadja