Nichols Chicken Thai Green Curry
Prep time 10 minutes
Cook time 20 minutes
400g Nichols Ethical Free Range chicken thighs, diced
1 cup chicken stock
300g Coconut milk
1 green chilli, sliced
½ bunch coriander, roughly chopped
To make the paste;
2 tbsp fish sauce
2cm piece of ginger
15g palm sugar
3 green chillies, seeds removed
1 tbsp cumin seeds
1 tbsp coriander seeds
Lemongrass, finely chopped
2 spring onions, roughly chopped
2-3 lime leaves
Step 1 Add spices to a pan and and toast until aromatic.
Step 2 add fish sauce, ginger, palm sugar, garlic, chillies, spices lemongrass, spring onions, cashews and lime leaves to a jug, blitz with stock blender until it forms a paste.
Step 3 In a medium pot over medium heat, add in the curry paste and cook until aromatic. Add in chicken and continue to cook for 5 minutes. Add in chicken stock and reduce by half, approximately 5 minutes. Add in coconut milk, chilli and coriander leaves, simmer for 5 minutes before serving.