Chicken Thai Green Curry


PREP TIME 10 minutes
COOK TIME 20 minutes


400g Nichols Ethical Free Range chicken thighs, diced
1 cup chicken stock
300ml 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
1 garlic
3 green chillies, seeds removed
1 tbsp cumin seeds
1 tbsp coriander seeds
Lemongrass, finely chopped
2 spring onions, roughly chopped
½ cashews
2-3 lime leaves

To serve;
Pinch of charcoal salt
1 egg yolk
Handful fresh parsley


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 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.