Thursday, 14 July 2016

Chicken Thai Green Curry with Carrot Corgetti Salad

Chicken Thai Green Curry for the Healthy Woman Kenya Magazine Photoshoot

Felt like the luckiest girl in the world when Healthy Woman Kenya contacted me to feature in their magazine showcasing my cooking, the blog and Nairobi Social Pop Up. After flicking through some of my favourite recipes I decided to settle on my absolute favourite, and a dish I knew James would love to come home to after the photo shoot and a hard day at work. It also gave me a chance to try out my new toy, the Veggie Sprializer that I picked up from Amazon that has been stepping up my kitchen game!

Magazine article will be out on 1 August and will feature the full interview as well. Link to follow along with some very very fancy photos!


1 x 400ml light coconut milk
400ml (13 1/2fl oz) chicken stock
8 skinless chicken thigh fillets, cut into chunks
1 tsp fish sauce, plus extra to taste
2 tsp palm sugar, plus extra to taste
1 x 220g pack green beans, trimmed
small handful fresh coriander leaves, roughly chopped, plus extra, to serve
jasmine rice, cooked, to serve (optional)

For the paste
1 lime
1 lemongrass stalk, trimmed and chopped
4cm (1 1/2in) piece fresh ginger, chopped
3 shallots, roughly chopped
2 garlic cloves, roughly chopped
1/2 tsp ground coriander
1 tsp palm sugar
1 tsp fish sauce
small handful coriander stalks
1 green chilli, roughly chopped (seeds included), plus extra, sliced, to serve

For the salad
1 x corgette
1 x carrot
1 x lime


Step 1. Begin this recipe by making the paste. Firstly, using a peeler, slice a thick strip of lime zest. Reserve the rest of the lime for serving (final step). 
Step 2. Combine the lime zest and the rest of the paste ingredients in a food processor or blender and whizz to a super-fine paste. If the paste looks too chunky, add a splash of water and blend again. Alternatively (and as I have done today due to Kenyan power cuts, use a pestle and mortar and bash and blend til smooth. Or you can end use the back of a large serving spoon against a sturdy bowl. 
Step 3. Open the tin of coconut milk and spoon the thick cream from the top into a deep pan or wok with a lid, set over a low-medium heat. Add the paste and cook, stirring continuously, until the liquid is fragrant and bubbling, but not boiling!.
Step 4. Pour in the remaining coconut milk and the stock, then add add your roughly cut cubes of chicken. Bring to a simmer then cook for 40-45 minutes, until the chicken is tender. When the sauce has reduced and has the appearance of single cream (or slightly thick milk), cover for the remaining cooking time, stirring occasionally. 
Step 5. Stir in the fish sauce, palm sugar, green beans and chopped coriander leaves. Leave to simmer gently, uncovered, for 3-4 minutes, or until the beans are just cooked. Meanwhile, cut the reserved lime into wedges to serve on the side.
Step 6. Season to taste with a little extra fish sauce, palm sugar and lime juice.
Step 7. In a separate bowl, sprialize your courgettes and carrots to make your salad. Add lime juice, oliveoil and cracked black pepper for taste and seasoning. 
Top Tip: Just before serving, scatter over the extra coriander and a little more chilli (chopped red birdseye chillis are my favourite!), if you like it hot. Serve with jasmine rice (place in separate saucepan on boiling water, cook for 20 minutes, drain and season with salt) and the remaining lime wedges on the side. 
In addition, the interview mentioned our re-launch of Nairobi Social Pop Up! Keep up to date with our events including social mixers, Sunday brunches and much more: 

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