Thai Green Chicken Curry with Crisp Carrot Strips

A vibrant Thai-inspired dish featuring marinated griddled chicken over a fresh spinach curry paste topped with crunchy deep-fried carrots.

Healthy Chicken High Protein Curry

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

41.8g

per serving

41.8 g total

Fat

52.2g

per serving

52.2 g total

Protein

38.6g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Soy Sauce

Fruits

Coconut

Fresh

piece

Lime

Zest and juice only

piece

Lime

Juice only for chicken marination

Liquids

tbsp

Coconut Water

Meat

piece

Chicken Breast

NutsSeeds

pinch

Chilli Flakes

For paste

clove

Garlic

For paste

handful

Coriander

Fresh

pinch

Chilli Flakes

Dried, for chicken

0.5

clove

Garlic

Chopped, for chicken

pinch

Salt

To taste

OilsFats

tbsp

Olive Oil

500

Vegetable Oil

For deep frying

Other

tsp

Honey

Vegetables

Ginger

Root, chopped

Spinach

Fresh

piece

Carrot

Cut into long thin strips

Method

Blend all curry paste ingredients except spinach in a food processor until smooth.

Fry the paste in a pan over medium heat for 3-4 minutes.

Add the spinach and fry for one minute until wilted.

Marinate the chicken breast in a bowl with lime juice, chilli, soy sauce, oil, garlic, and honey for 10 minutes.

Griddle the chicken on a smoking hot pan for 5-7 minutes per side until cooked through.

Heat 500ml of vegetable oil in a heavy saucepan until a breadcrumb sizzles immediately.

Deep-fry the carrot strips for 5-6 minutes until crisp, then drain and season with salt.

Serve the chicken over the curry sauce and top with the crisp carrots.