“This curry was like a performance of Beethoven’s Ninth Symphony that I’d once heard…..especially the last movement, with everything screaming and banging ‘Joy.’ It stunned, it made one fear great art. My father could say nothing after the meal.”
I absolutely love spicy food and Thai green curry is perhaps my favorite. It’s so easy to make and is packed full of goodness and overall yumminess. Perhaps the best part is just how easy it is to make.
I try to buy as many of the ingredients as I can from Oxfam and farmers markets, making a wholesome meal for your tummy and your conscience, as more money goes to the producer.
On top on the tastiness of this curry, there are also numerous health benefits. Coconut is now seen as one of the healthiest fats to include in your diet and is said to help lower cholesterol, fight free radical damage which cause disease and aging, and promote the growth of strong nails and hair. Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.
The chemical present in red chillis aids in digestion and keeping the gut clean. Chillis and peppers are also rich in Vitamin A, and C (both essential for good eyesight) Vitamin b6 (vital for chemical reactions throughout the body like those involving the brain and immune function.) Beta- carotene and Lycopene which can help protect against certain types of cancer like breast cancer and ovarian cancer.
The health benefits of chicken include its good supply of protein content, the supply of essential vitamins and minerals, benefits in losing weight, cholesterol control, blood pressure control, and a reduced risk of cancer. (Organic Facts)
I have put together the below recipe I normally use when I make a curry at home, which makes more than enough for 4 – 6 dinners, depending on how hungry you are.
Green Curry Paste
Organic Coconut Milk – 400ml
Sweet Chilli x 2
Red Chilli x 3
Green Capsicum (Pepper) x 1
Red Capsicum (Pepper) x 1
Green Beans – 1 handful, washed and cut in half
Powdered Cayenne Pepper
Long Grain Rice
Chicken Fillets – 1kg
Coconut Oil – 1 tsp
Lime x 1
- Prepare the chicken fillets by cutting the fillets into small, bite sized chunks.
- Prepare the chillis and capsicums – clean them and cut them into small pieces.
- Clean and half the green beans.
- Heat a large pan with one teaspoon of coconut oil and add the chicken.
- Cook the chicken for 5 minutes and then add the curry paste and coconut milk. Bring to the boil and then reduce to a simmer.
- Add the chillis, capsicums, green beans and kaffir leaves. Simmer for 20 minutes.
- Add powdered cayenne pepper, to taste, for added spiciness.
- Cook the rice as per the packets instructions.
- Serve and garnish with a wedge of lime.