Healthy Green Chicken Curry

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You are going to love this fresh, flavoursome and healthy green chicken curry and Its going to leave you feeling great!

How awesome is it when you find a healthy recipe that tastes great and everyone loves it! this Healthy green chicken curry does that for me.

I love curries especially in the cooler months I find it so comforting. Add some creamy coconut rice and flaky roti bread and I’m one happy girl! The downside is that It’s usually followed by that OMG I am so full feeling. Then It’s like OK Im ready to curl up and go to sleep now.

This healthy green chicken curry doesn’t just taste amazing but you don’t get that overindulged feeling. The curry paste is so ridiculously easy to make and Its packed with spinach and herbs. Its fresh, Its light and Its good for you too. The best part is Its still really satisfying.

In terms of the heat factor It’s actually pretty mild on the scale of where your typical green curry would sit. A great one to try with the kids but if your kids aren’t curry fans then save it for your next date night in. On those nights I will make a seperate dish for the kids. Something easy like a pasta and once they are fed, bathed and in bed Joe and I will dig into something like this! Out comes the wine and on goes Netflix! Love these nights.

You can always make a double batch of the green curry paste and freeze half. Then your set for a super quick weeknight dinner. If your lucky enough to have any leftovers Its also great the next day for lunch!

What you will need for this healthy green chicken curry!

• fresh coriander: No wastage here! Don’t discard the roots and the stems as they are full of flavour. be sure to wash it well as you don’t want any sandy bits in your curry
• When cooking with chilli Its great to also add some freshness so I add Fresh mint leaves to the curry paste.
• Baby spinach leaves not only gives the curry paste the vibrant colour but it has so many health benefits too.
• Green chilli is optional, I use 1 small chilli and I remove the seeds because I don’t want to overpower it with heat.
• Garlic: fresh garlic is best, try and avoid the pre packaged minced garlic as these contain a lot of preservatives.
• Lemon juice: This adds a really nice zest to the curry paste.
• Spring onions: Adds sweetness when cooked.
• Chicken: When cooking curries I usually go with the thigh as its super tender and juicy. No one wants dry, tough chicken in their curry.
• Spices: Ive used turmeric, cinnamon, ground cardamon and ground cloves. Trust me a little bit goes a long way in boosting the flavour of the curry. It transforms the dish from OK to yaaas!!!
• Coconut cream: You cannot have a delicious curry without it. This brings the creaminess and sweetness to your dish!
• Steamed rice, extra mint and roti bread to serve.

I hope you will enjoy this totally huggable bowl of green chicken curry! Let me know what you think? Would you give this a go?? leave me a comment at the bottom of this page or send me an email. I would love to hear your feedback.

You may also like my easy Singapore Noodles find out how simple to is to make the classic take out dish at home!

Healthy Green chicken curry

Marie Muccio

This healthy green chicken curry is light, fragrant and delicious. The secret is in the curry paste. Mild in heat this curry is perfect for the whole family.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine thai

Servings 4

Ingredients

  

• 2 small bunches coriander washed well, roots, stems and leaves roughly chopped
• 1 cup mint leaves roughly chopped
• 200 g baby spinach leaves
• 1 small green chilli, seeds removed (optional)
• 4 garlic cloves peeled
• ¼ cup lemon juice
• 2 tbs olive oil
• ½ cup water
• 2 tbs vegetable oil
• 4 spring onions trimmed and sliced
• 1 kg chicken thigh fillets (skinless & boneless) sliced
• 2 tsp ground turmeric
• ½ tsp ground cinammon
• ½ tsp ground cardamon
• ¼ tsp ground cloves
• 400 ml can coconut cream
• steamed rice to serve
• roti bread to serve
• lime wedges to serve

Instructions

 

• In a food processor add the coriander, mint, spinach, chilli (if using), garlic, lemon juice, olive oil and water and process until smooth.
• Heat oil in a large heavy based pan on medium heat.
  Add curry paste and cook for 2 minutes until fragrant.
• Add spring onions and cook for a few minutes. Add the chicken and cook until browned.
• Add spices and cook until fragrant.

  Stir in the coconut cream. Bring to boil and reduce heat to low and simmer for 25 minutes or until chicken is well cooked.
• Serve the curry with rice, roti bread and top with extra mint and some chilli if desired
  

Notes

Have you made this? don’t forget to tag me on Instagram and facebook @mrsfoodiemumma.com

And use the Hashtag #mrsfoodiemumma

Keyword curries, dinner, gluten free, greencurry, healthy, thai

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