Green Thai Chicken Curry

Green Thai Chicken Curry


½ tsp of dried fine cumin

1 tsp of sugar

1 tsp dried fine coriander

2 tsp chopped fresh ginger

1 Tbsp green curry paste

1 Tbsp of fish sauce

1 cup of chicken stock

100ml of canola oil

100g tender stem broccoli

100g mange tout

1 tin of coconut milk

2 sweet potatoes (cut into chips)

3 fresh green chilies (deseeded and roughly chopped)

4 cloves garlic (chopped)

2 handfuls of fresh coriander leaves (roughly chopped)

4 chicken breasts

1 lime (juiced and rind separately)

Fresh basil and coriander

Handful of sprouts


Place the sweet potatoes on a roasting tray, toss with half the oil, season with salt and pepper then bake until golden brown.

Add the curry paste, chillies, ginger, garlic, dried coriander, cumin and a dash of chicken stock to a food processor and blend until a paste has formed.

Pour the rest of the oil into a pan and quick fry the paste, then add the chicken and sugar and caramelize together. 

Add the rest of the chicken stock, coconut milk and heat through. Then add the mangetout and broccoli with the fish sauce, lime juice and rind. Cook until it starts to bubble, then remove from the heat.

Serve in large soup bowl with sweet potato chips and garnish with fresh basil, coriander and sprouts.

Serves 4

Cooking time: 35 minutes

Difficulty: Easy

Pairs well with Survivor Wild Yeast Chardonnay.