By Jamie Humby | Chef
Published 2 December 2024
15m
30m
4
21
This Thai green curry recipe has it all, from juicy chicken to flavourful greens, homemade curry paste and even cauliflower rice.
Looking for a delicious way to get some extra veggies into your day? Spice up your kitchen with our chicken and vegetable potstickers.
Prawns are an Aussie summer staple. Check out our recipe for prawn laksa with a homemade curry paste and crispy veggies!
Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.
Step 1:
Place a large non-stick pan on medium-high heat with 1 teaspoon of olive oil. When hot, add the diced chicken. Cook the chicken for 3 minutes on each side, then remove to a bowl, ensuring you capture all of the juices.
Step 2:
Add onion, garlic, ginger, chilli and 1/2 cup of water to a food processor, and blend into a fine purée.
Step 3:
In the same pan you used to cook your chicken, add the remaining olive oil, paste and capsicum, then sauté for 3 to 4 minutes until fragrant.
Step 4:
Add your spices and toast off for 2 minutes, then add your chickpeas, tomato paste and lime leaf. Sauté for another 2 minutes.
Step 5:
Add your stock and coconut milk, then lower the heat and gently simmer for 20 minutes.
Step 6:
In the meantime, pulse your cauliflower florets into a rice-like consistency. Place in a microwave-safe bowl and crumble in the cube of chicken stock, mixing thoroughly. Cover with cling wrap and microwave on high for 7 to 8 minutes.
Step 7:
Once your cauliflower rice is done, remove the cling wrap and stir with a fork.
Step 8:
Add your cooked chicken to the curry sauce and simmer for another 3 to 4 minutes until the chicken is heated through and fully cooked.
Step 9:
Serve the curry and cauliflower rice with a dollop of yoghurt, fresh lemon zest and a sprinkle of coriander.
