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25
Thai Green Chicken Curry (serves 4)
• 1 small onion, thinly sliced
• 1 stalk lemongrass
• 3-4 tsp Green Thai curry paste
• 3 boneless and skinless chicken breasts, cut into bite-size pieces
• 1 tbsp sh sauce
• 1 tsp brown sugar
• 4 freeze-dried Kafr lime leaves (optional)*
• 400ml can coconut milk
• 20g pack fresh coriander
• ½ of vegetable oil
*Kafr lime leaves are now widely available in most good supermarkets.
1. Very nely slice the lemongrass, starting at the thinner end and stopping towards the
base when it gets tough (often described as ‘woody’ and white in the centre).
2. Place the sliced onion and chopped lemongrass in the inner bowl. Drizzle with the
vegetable oil. Set the timer for 5 minutes and cook on the dual heat mode setting with
your Halo+ Health Fryer in the TILTED (
) position until the onions begin to soften.
Add the chicken pieces and the Thai paste and cook for a further 5-6 minutes.
3. Place your Halo+ Health Fryer into the LEVEL (
) position. Add the sh sauce,
sugar, kafr lime leaves and coconut milk and carry on cooking for a further 15
minutes until the chicken is cooked through. Open the lid and stir occasionally.
4. While the chicken is cooking, strip the leaves from the coriander stalks, gather into a
pile and roughly chop. Taste the curry and adjust the seasoning. Stir half the coriander
into the curry and sprinkle the rest over the top.
Delicious served with Thai, jasmine or basmati rice.
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