Free Healthy Recipe - Green Chicken Curry

Low carbohydrate, Low GI

Copyright John Paul Urizar

Green curry paste can be purchased in jars from the Asian section of the supermarket, however as a guarantee of freshness and quality and the assurance of no added artificial additives, it's very easy to make your own. Serve this dish with brown rice, or the lower GI alternative, quinoa.


Green curry paste:
3 fresh green chillies, chopped
2 cloves garlic, chopped
3 shallots chopped
1 bunch coriander
2 tsp fish sauce
½ tsp ground cumin

Curry ingredients:
500 grams organic chicken breast, cut into pieces
1 tbsp tea oil
1 270 ml can lite coconut cream
¾ cup water
¾ cup bamboo shoots, drained
200 grams green beans, halved lengthways

In a food processor, blend the curry paste ingredients to a thick paste consistency.

Heat the oil in pan and brown the chicken. Add the green curry paste and cook for 5 minutes stirring regularly. Add the coconut cream, green beans and bamboo shoots and gently bring the sauce to the boil. Reduce to simmer, cover the pan and cook for a further 15 minutes.

Note: Use Vietnamese fish sauce in preference to Thai - is has a slightly lower salt content and milder flavour.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 30 mins
Ready in: 40 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1739 kj
Calories 416 kcal
Fat 30 g
Saturated Fat 14.6 g
Total Carbohydrate 4.9 g
Total Protein 30.4 g
Fibre 3.6 g

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