Food & Recipes

Day 30: Thai Chicken green curry

Serves 4

Day 30: Thai Chicken green curry

The Ingredients

 Ingredients:

  • 600g chicken fillets,  cut into strips
  • 600g  butternut squash peeled, deseeded and very thinly sliced
  • 500g white cabbage
  • 1 large leek, washed and thinly sliced
  • 2  celery stalks, chopped
  • 200ml chicken stock
  • 1 can light coconut milk
  • 2 tsp green curry paste
  • 4 garlic cloves crushed
  • 1 lemon grass stalk, roughly shopped
  • 10 fresh basil leaves (optional)
  • 1 tbsp olive oil

The Method

Method:

  1. Heat the oil in a wok and add the butternut squash and cabbage,
  2. Stir, cover and cook for 3-4 minutes. 
  3. Add the leek, celery, garlic and chicken stock and stir.
  4. Add the lemongrass  and curry paste and stir.
  5. Cover and simmer for a minute or two to activate the curry and spices.
  6. Stir in the chicken strips. Cover and cook for 3 to 4 minutes.
  7. Add the coconut milk and simmer until the chicken is cooked through.
  8. Add the fresh basil, if using.
  9. And serve.