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Green Power Curry
Atlanta Fowler
Green Power Curry

Forget the pre package curry jars & become a curry master with this aromatic, creamy & extremely tasty Chicken Curry.

Prep 1 Hour  | Cook 15 Mins  | Serves 4

Recipe By:  Elle Georgiou The Low Carb High Fat Lifestyle  @the_lchf_lifestyle

INGREDIENTS:

  • 750 g skinless free-range chicken thighs
  • 1 x 400g tin of coconut milk
  • 1 organic chicken stock cube
  • 400 ml boiling water
  • 1 tbsp Meadow & Marrow Bone Broth – Natural
  • 6 kaffir lime leaves
  • 150g snow peas
  • ½ a bunch coriander
  • 1 lime

CURRY PASTE

  • 4 cloves of garlic
  • 2 shallots
  • 5cm piece of ginger
  • 2 lemongrass stalks
  • 4 green bird’s eye chillies
  • ½ a bunch of fresh coriander
  • 2 tbsp fish sauce

METHOD:

To MAKE THE PASTE:

  1. Peel garlic, shallots and ginger, roughly chop and place into a food processor.
  2. Trim and remove the tough outer leaves of the lemongrass, then finely chop and add to the processor. Trim and add the chillies along with half the coriander – stalks and all! Blitz until finely chopped, add the fish sauce and blitz again.

TO COMPLETE THE DISH:

  1. Slice the chicken into 2.5cm strips.
  2. Heat 1 tablespoon of coconut oil in a large pan on a medium heat, add chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate.
  3. Reduce the heat to medium-low and add the Green Power Curry paste and cook for 4 to 5 minutes, stirring occasionally to bring out the flavours – (Don’t rush this process)
  4. Pour in the coconut milk and add 1 tablespoon of Meadow & Marrow Natural Bone Broth to 400ml of boiling water stir thoroughly.
  5. Add to the pan with the kaffir lime leaves.
  6. Turn the heat up and bring gently to the boil, simmer for 10 minutes, or until reduced slightly.
  7. Stir in the chicken and reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through.
  8. Add the snow peas for the final 2 minutes.
  9. Serve with cauliflower rice, bean shoots, coriander, chilli and a lime wedges

NOTES / TIPS:

  • Cook cauliflower rice in coconut oil and toss some coriander through in the end.
  • You can switch out the chicken and add any other of your favourite proteins like prawns, veggies, beef, tofu.
  • Serve it on zucchini or konjac noodles.

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