A beautifully mild and rich chicken curry to delight the senses.
If you love a quick and nutritious curry that is wholesome and green, then this mild curry is the curry for you. I used lots of 'green' ingredients such as shallots, asparagus and zucchini which makes this meal healthy and delightful. I also used chicken breast which is low in fat. Fresh garden carrots went perfectly with this dish as they added to the sweetness of this mild curry. I used low fat coconut cream which retained its creaminess whilst making a beautifully rich sauce.
This is a family meal which will last for at least two to three days in the fridge.
700g of chicken
5 tablespoons of green curry paste
2 bunches of asparagus
1 large white zucchini
4 red shallots (you can use green shallots too)
2 cans of coconut milk
Extra virgin olive oil to fry on
Dice the chicken into large cubes.
Slice the zucchini, asparagus, carrots and red shallots.
Fry the carrots up on extra virgin olive oil.
Add the green curry paste and stir together.
Add the coconut milk and cook until the chicken is tender.
Add the red shallots.
Add the zucchini and asparagus and stir through until all ingredients are cooked through.
Serve up with some pita bread or crusty bread to soak up the delicious curry flavours.