My healthy version of Thai Green Curry.
Chicken thighs, coconut milk, lemongrass, coriander stalks, ginger, garlic, red onion, green chilli, red chilli, turmeric, ground cumin, ground coriander, chicken stock, broccoli, snow peas, chicken stock, lemon, kaffir lime.
In a food processor blend 1 bunch coriander stalks, 1 red onion, 2 greens chillies, 50gm ginger, 3 cloves garlic, 1 lemongrass stalk, 1/2 tsp turmeric, 1 tsp ground coriander, 1 tsp ground cumin and 2 tbs of coconut milk.
fry in a pot for 10 15 minutes on low. add in 1kg of diced chicken thighs. cook for 10 minutes. add in 2 tins of coconut milk with 1 cup of chicken stock and 5 kaffir lime leaves. Simmer for 1 hour. Add in broccoli, snow peas and diced red chillies. drizzle with lemon juice and serve with rice and roti bread.
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