Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Blue Dragon Thai Green Chicken Curry

UK SHALLOTSThis recipe for Blue Dragon Thai Green Chicken Curry has been reproduced courtesy of www.ukshallot.com

If you want to get healthier and shed a few pounds but don’t want to deprive your taste buds, try cooking with shallots. Shallots are low in fat and contain just 40-50 calories per 80g, which counts as one portion towards the recommended five portions of fruit and vegetables per day.

Not only that, but shallots are a rich source of vitamins A,B and E and have twice the levels of vitamin C in onions. What’s more, shallots’ vitamin C content is double when eaten raw, for example, in salads.

Shallots are also a great source of potassium which is important for maintaining a stable blood pressure and they are low in sodium. And if that’s not enough reasons for buying shallots, they contain Allicin which is thought to help lower blood cholesterol levels, promote good heart health and stimulate the body’s immune system!

UK Shallots are a fantastic addition to healthy dishes adding a unique, piquant flavour and can liven up and bring a certain ‘pizazz’ to even the most sensible healthy salads, sandwiches, soups and suppers!

For more ideas on how to cook with shallots visit www.ukshallot.com

An authentic recipe, using traditional Thai ingredients for a food experience straight out of a Bangkok street market.

Ingredients for Blue Dragon Thai Green Chicken Curry

3 tbsp vegetable oil
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp Blue Dragon Premium Green Curry Paste
2 400ml cans Blue Dragon Coconut Milk
4 shallots, finely chopped
4 chicken breasts, cut into thin slices
2 kaffir lime leaves
6 baby aubergines, quartered
24 pea aubergines
1 tbsp Blue Dragon Thai Fish Sauce
A handful of Thai basil
1 tbsp sugar
1 red chilli, finely sliced
1 carton Blue Dragon Coconut Cream

How to make Blue Dragon Thai Green Chicken Curry

  • Heat spices in a dry frying pan until a light, even brown colour.
  • Remove spices from the saucepan and in a mortar pound until finely powdered.
  • In a saucepan, heat the oil until hot.
  • Add the Blue Dragon Green Curry Paste and spices and stir fry for about 30 seconds to 1 minute until it develops an aroma.
  • Lower the heat and add the coconut milk a little at a time.
  • Allow it to simmer for about 1 minute.
  • Add the chicken, shallots, shredded kaffir lime leaves and both types of aubergine and simmer for 2 minutes.
  • Add Blue Dragon Fish sauce and sugar to taste and continue to simmer until the chicken is tender and the aubergines are cooked.
  • Serve with Jasmine rice.

Tips:

  • It is important to fry the paste in oil first to release the aromas of the aromatic herbs and spices.
  • If you cant find Thai aubergines, use mange tout, baby sweet corn and frozen peas instead - add to the curry at the same time as the chicken.

Serves 2 - 4

Bookmark and Share

UK SHALLOTS

Published with permission of UK SHALLOTS

EMAIL US