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Clover Green Thai Chicken Curry


Clover Thai Green Curry

Recipe: Anel Potgieter

Serves 6
Preparation: 20 minutes
Cooking: 30 minutes
Green Curry Paste  OR use 4½ tablespoons store bought paste
4 garlic cloves, roughly chopped
½ small onion, chopped 
5 cm piece of ginger, peeled and roughly chopped
2 lemongrass stalks, remove outer leaves and cut finely
4 green hot chillies, roughly chopped
1 tsp ground cumin
½ bunch fresh coriander
2 Tbsp fish sauce
3 Tbsp Clover Classic Spread 
750 g skinless free-range chicken breast, sliced in 3 cm strips
400 g mixed mushrooms, torn into even pieces
1 x 400g tin of coconut milk
200 ml boiling water
1 chicken stock cube
2—3 lime leaves (you can buy them dry)
200 g fresh peas 
½ bunch fresh basil, roughly chopped
½ bunch fresh coriander, chopped
salt and pepper
1 lime

To Serve
cooked basmati rice
lime wedges
fresh basil
fresh coriander 

Green Curry Paste

Add all the ingredients for the paste to a food processor and blits until smooth. 

Heat the Clover Classic Spread in a large pan over medium heat, add the chicken and fry for 5—7 minutes, or until just turning golden, then transfer to a plate.
Return the pan over medium heat, add the mushrooms and fry for 4—5  minutes, or until golden. Transfer to a plate using a slotted spoon.
Reduce the heat to medium-low and add the green curry paste and cook for 4—5 minutes, stirring occasionally.
Pour in the coconut milk and water, crumble in the stock cube and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
Stir in the chicken and mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the peas for the final 2 minutes.
Season to taste with salt and freshly ground black pepper. Stir through the basil leaves and coriander leaves. Squeeze the juice of one lime in and stir. 
To Serve
Serve with steamed basmati rice and lime wedges, garnished with basil and coriander leaves.

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