Sweet Thai Green Chicken Curry, an Asian Inspired Delight [Recipe]

Thai Green Curry

If you are a lover of Asian delights but don’t want to go heavy on the carbs when it comes to serving then you’re going to love this recipe for Thai Green Curry from TV personality and well-known local chef, Mynhardt Joubert. This delicious recipe calls for roasted sweet potato instead of rice and makes the world of difference in the soft and subtle tastes of this dish. It’s Banting and Paleo friendly and is a great way to enjoy your favourite curries without the guilt!

Soft and Subtle Green Thai Chicken Curry an Asian Inspired Delight


100ml of canola oil
2 large sweet potatoes cut length-ways into chips
1 large tablespoon of green curry paste
2-3 fresh green chillies, deseeded and roughly chopped
2 teaspoons chopped fresh ginger
3-4 cloves garlic, chopped or crushed
1 teaspoon dried fine coriander
1/2 teaspoon of dried fine cumin
2 handfuls of fresh coriander leaves, roughly chopped
1 cup of chicken stock
4 chicken breasts
1 teaspoon of sugar (you can also use xylitol or agave syrup)
1 tin of coconut milk
100g tender stem broccoli
100g mange tout
One tablespoon of fish sauce
Juice and rind of one lime
Fresh basil and coriander
Handful of sprouts


Place the sweet potatoes on a roasting tray and toss with 50ml of canola oil and season with salt and pepper bake until golden brown for about 25 to 30 minutes.

In a food processor add the curry paste, chillies, ginger, garlic, dried coriander, cumin and a dash of chicken stock. Blend until a paste has formed.

Add 50ml of the oil to a pan or wok and quick fry the paste. Add the chicken and sugar and caramelise together.

Add the rest of the chicken stock, coconut milk and heat through.

Add the mangetout and broccoli with the fish sauce, lime juice and rind and cook until it starts to bubble then remove from the heat.

Serve in large soup bowl with sweet potato chips and garnish with fresh basil and coriander and sprouts.

See Also
Richard Bosman Quality Cured Meats


Wine pairing: The KWV Moscato is a great match for this dish as the sweet and high notes of this wine love the spiciness of this dish.

Substitutes: The chicken can easily be substituted with prawns or any other seafood. For a vegetarian option replace chicken stock with vegetable stock and the chicken with extra veggies.

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