If, like me, you are cooking mounds of food for all the family during the Christmas holiday, I think we will probably all feel a little bit in need of a detox in January. This Thai green curry is the perfect dish to start a New Year’s health resolution. Quick and easy to make and full of fresh and tasty ingredients, this recipe will be enjoyed by all the family. Bold flavours and hugely satisfying on the palate, you really do have to love a homemade curry.

Thai green curry with chicken

Ingredients

  • 500g chicken thighs
  • 600 ml coconut milk
  • ½ cup chicken stock or water
  • 2 bunches coriander (keep a few leaves behind for decoration)
  • 1 juice of a lemon
  • 1 chopped white onion
  • 1 chopped carrot
  • 1 tsp. of green curry paste
  • 1 kaffir lime leaf
  • 2 sticks of lemongrass
  • 2 tbsp. coconut oil
  • 1 green chilli (or small green pepper)
  • 5g ginger (fresh)
  • 1 finely chopped spring onion
  • Salt and pepper

Method for Thai Green Chicken Curry

  1. In a powerful blender, mix the lemongrass, ginger, coconut milk, the stock and bunches of coriander. Mix thoroughly until the coriander leaves have completely disappeared.
  2. Press the liquid mixture through a sieve making sure you extract as much liquid as you possibly can. Leave the liquid aside until the cooking process.
  3. Slice the chicken thighs into bitesize morsels and season before searing in a hot, large sauce-pan with coconut oil. When the morsels of chicken are beautifully caramelised remove from the pan. This should only take 2-3 minutes altogether (the chicken morsels are purposefully not cooked throughout as they will continue cooking in the curry later on).
  4. In the same saucepan add the chopped white onion, carrots, deseeded green chili and mix in the curry paste.
  5. Once the vegetables are tender put the morsels of chicken back into the pan.
  6. Pour over the liquid mix and add the kaffir lime leaf to the sauce pan. Bring everything to the boil, then turn down the heat to simmer for a further 30 minutes.
  7. Season to taste; add the juice of a lemon and the spring onions. Best served with a basmati rice and fresh coriander leaves on top.

For a traditional choice when it comes to pairing curries why not try a Macon-Villages from Louis Jadot 2013. This fruity Chardonnay expresses all the classic aromas of the Burgundian grape. A crisp white wine that delivers beautiful citrus notes, fantastic for accompanying our tangy green curry.

Rieslings have a particular affinity with green curries. I suggest a Domaine Weinbach, Riesling, Schlossberg, Cuvée Sainte Catherine 2010. This dry Alsatian white wine just has the right balance of sweetness to compliment this robust curry.

Wines to drink with thai green chicken curry by Michel Roux Jr.

Louis Jadot Macon-Villages, 2013

This Chardonnay is so crisp and fresh, it works perfectly with the velvety flavours and texture of the curry. Clean with aromas of citrus and apple it cuts perfectly across the luxurious creaminess of the spiced coconut milk.

RRP : £8.99 Majestic

Domaine Weinbach Riesling Schlossberg Cuvée Ste. Catherine, 2010

Both spicy and fleshy, this Riesling is deep with rich flavours and aromas of citrus fruit. With notes of clove and cinnamon, the exotic fragrances of this wine make it a real delight to drink.

RRP: £27.00 Fine and Rare

Other Michel Roux Jr. recipes

Mushroom Agnolotti

(Image credit: Credit Unknown)

Mushroom Agnolotti – recipe by Michel Roux Jr.

Rabbit en Croute

(Image credit: Credit Unknown)

Rabbit Pâté en Croute – recipe by Michel Roux Jr.

Stuffed Courgette

(Image credit: Credit Unknown)

Stuffed courgettes – recipe by Michel Roux Jr.

Michel Roux Jr Leek Terrine

Michel Roux Jr Leek Terrine
(Image credit: Credit Unknown)

Leek terrine with goat’s cheese – recipe by Michel Roux Jr.

Michel Roux Jr
Michel Roux Jr
Columnist
Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family. His earliest food memories are the smells of the Fairlawne kitchen – pastry, sugar caramelizing and stews – where he played under the table while his father and mother Monique prepared the meals. After deciding to follow in his father’s footsteps, he left school at 16 for the first of several challenging apprenticeships at Maître Patissier, Hellegouarche in Paris from 1976 to 1979. He was then Commis de Cuisine at Alain Chapel’s signature restaurant at Mionay near Lyon, Michel’s biggest influence. His military service was spent in the kitchens at the Elysée Palace at the time of Presidents Giscard d’Estaing and François Mitterrand. He also spent time at Boucherie Lamartine and Charcuterie Mothu in Paris, and the Gavers Restaurant in London. After a stint at the Mandarin Hotel in Hong Kong he returned to London and worked at La Tante Claire before joining the family business. He took over running Le Gavroche in 1991, gradually changing the style of cooking to his own – classic French with a lighter, modern twist. Michel opened Roux at Parliament Square in May 2010 with Restaurant Associates, part of the Compass Group UK and Ireland. And in November 2010, he opened Roux at The Landau at London’s prestigious luxury hotel, The Langham. Michel was a judge and presenter on the BBC’s popular prime time show, MasterChef: The Professionals, and presented all series of ‘Great British Food Revival.’  Michel fronted BBC2’s ‘Food and Drink,’ in 2014 and presented a documentary on Escoffier, whose revolutionary approach to fine cuisine has inspired Michel and many others. In the same year, Michel went on a journey to create the perfect chocolate for the Le Gavroche Kitchen.  Filmed by the BBC, in Paris he discovered chocolatiers, Cacao Barry and their Or Noir Lab. In 2013, Michel launched his most recent cookbook, ‘The French Kitchen’.  Focusing on traditional French home cooking, this is the fifth solo cookery book from Michel. He is involved with the Roux Experience courses at the ‘Cactus Kitchens’ cookery school, with the Executive producer of Saturday Kitchen, Amanda Ross. Cactus Kitchens offers people the opportunity to learn to cook within small intimate groups from some of the UK’s finest chefs, on site above the Saturday Kitchen studios. Michel has fronted a brand new four-part Channel 4 series, ‘The Diner’, exploring the hurdles faced by people with disabilities and mental health issues when finding employment. Michel also recently presented a new program on his first ever project with the Disney Channel.  ‘First Class Chefs’ which launched in June 2015, is a show where kids aged 9-11 compete to showcase their restaurant skills.