Fragrant Coconut Chicken Curry

Today was Thai Day at Cooks Academy so I took the opportunity to whip up this bad boy!

Photo 24-04-2015 13 42 57

It has been a whirl wind of a week!  Apologies for not sharing some tasty treats earlier in the week – I can assure you that it has been worth the wait!!

(check out last week’s blog post for an idea of what I got up to!)

This Curry is incredibly tasty and super simple to put together – throw away that take away menu and get into your kitchen! You won’t be disappointed!!

Gluten Free, Dairy Free, Paleo & Whole 30 Approved,
Serves 2.

1 chicken leg, bones removed
1 chicken breast, diced

1 can of coconut milk

1 tbsp of compliant red curry paste (Wonky Spatula recipe coming soon!)
1 red chili, finely sliced
1 shallot, finely chopped
1 piece of lemongrass, cut in half
2-3 fresh Kaffir lime leaves
2 cloves of garlic, sliced
2 inch piece of galangal (or ginger), sliced

Handful of asparagus / green beans
Handful of assorted mushrooms
Handful of fresh coriander, roughly chopped

Juice of 1/4 – 1/2 lime
2 tbsp fish sauce
1 tbsp Agave nectar (omit for whole30)
1 tbsp Coconut Aminos

Coconut oil

(Hold back some mushrooms, chili, coriander and a lime wedge to garnish)

– Don’t be put off by the long list of ingredients, it really is super simple!! –

Method:

  1. Heat a large wok with some coconut oil, brown the chicken and remove from the pan.
  2. Add the curry paste and heat gently before adding the coconut milk, bring to a gentle boil.

    Photo 24-04-2015 13 11 58 (1)
    Photo 24-04-2015 13 13 13

  3. Add the Kaffir leaves, galangal and lemongrass.
    Photo 24-04-2015 13 17 23
  4. Heat a small pan and sweat the shallots with the garlic and chili before adding to the wok.
  5. Add the chicken and bring the mixture to the boil, reduce the heat to a simmer and cook for 5-10 minutes.
    Photo 24-04-2015 13 18 04
  6. Add the green beans and/or asparagus along with the coriander and cook for a further 5 minutes.
  7. Stir in the mushrooms.
    Photo 24-04-2015 13 29 52
  8. Add the lime juice, agave, fish sauce and coconut aminos.
  9. Bring the mixture to the boil, remove the lemongrass, lime leaves and galangal. Garnish and serve!

    Photo 24-04-2015 13 41 51
    Photo 24-04-2015 13 41 40

2 Comments on “Fragrant Coconut Chicken Curry

  1. Pingback: A Paleo Blogger turns global gourmet at Cookery School | Cooks Academy Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: