Tom Kerridge's Thai Green Chicken Curry Recipe
Try this tasty Asian dish delivered by a Michelin-starred chef.
Michelin-starred chef Tom Kerridge revolutionised his eating habits to lose a staggering 12 stone in weight. In early 2018 he hosted Tom Kerridge: Lose Weight For Good on BBC 2 and here he shares his low-fat Thai green chicken curry recipe from the book that accompanied the show.
This is a tasty alternative to a takeaway, with plenty of interesting textures from the crunchy veg and bamboo shoots. The fiery fresh ginger and Thai curry paste are perfectly balanced by the creamy, cooling coconut milk.
(Serves 4; 455 calories per serving)
1 skinless chicken crown (750g), pre-poached in 500ml fresh chicken stock and 500ml water, then cooled
1 tbsp vegetable oil
3 medium onions, cut into large dice
6 garlic cloves, finely chopped
7.5cm piece of ginger, julienned
4 tbsp Thai green curry paste (80g)
700ml fresh chicken stock
100ml full-fat coconut milk
1 tbsp fish sauce
1 tbsp oyster sauce
4 kaffir lime leaves, finely sliced
2 green peppers, deseeded, cored and cut into large dice
200g green beans, halved
2 courgettes, cut into large dice
225g tin bamboo shoots, drained
3 tbsp cornflour, mixed to a paste with 3 tbsp water
Chopped coriander to finish (optional)
1 Take the chicken breasts off the bone and cut the meat into chunks, about 2.5cm.
2 Heat the oil in a large non-stick saucepan. When hot, add the onions and cook for 10 minutes or until softened and starting to brown, adding a splash of water if they start to stick.
3 Toss in the garlic and ginger and sauté for 2–3 minutes, then stir in the curry paste and cook, stirring frequently, for 2 minutes or until fragrant.
4 Add the chicken stock, coconut milk, fish sauce, oyster sauce and lime leaves. Bring to the boil and let the stock simmer for 5 minutes then toss in the peppers, green beans and courgettes, and cook for 5 minutes.
5 Add the diced chicken and bamboo shoots, then stir in the cornflour paste. Cook, stirring, for a couple of minutes until the liquor thickens.
6 Serve the curry in warmed big bowls, scattered with coriander if you like.
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