- 2 medium onions
- 7,5ml fresh ginger
- 8 chicken breasts (1,5kg)
- salt and pepper
- 1 lime
- 30ml coconut oil
- 1/2 to 1 1/2 tsp green-curry paste, to taste
- 1 garlic clove, crushed
- 800ml coconut milk
- handful of fresh coriander
- 200g fresh baby green beans
- 6 rashers of cooked bacon (optional)
- Finely chop the onions and grate the ginger. You can use a food processor for this.
- Dice chicken breasts into bite-sized pieces or strips.
- Sprinkle with salt, black pepper and a squeeze of the lime.
- Add coconut oil to a wok on a medium heat, add the chicken and cook until the meat is white. Set aside.
- To a separate pan, add the green-curry paste, onion, ginger and garlic, and cook for about 5 minutes until the onions are translucent.
- Add chicken, coconut milk and the remainder of the lime juice to the onion mixture. Add the coriander.
- Finally, add the green beans, chopped or whole.
- Cover the wok and allow the food to simmer for 20 to 30 minutes on a medium heat until the chicken is cooked through and tender.
- Serve with cauliflower rice or steamed broccoli.
- If using bacon, cut it up and sprinkle on top.
‘This curry can be made with any animal protein, but seems to go best with chicken, pork or fish for a more authentic Thai dish. The coconut milk, rich in lauric acid, also presents a very distinctive taste, often found in oriental cooking. It’s really good for you and, because it’s lactose-free, those who are intolerant to dairy can still experience that rich, creamy flavour without the side effects of cow’s milk.’