Thai Green Curry

Healthy Mumma Thai Green Curry

Serves 6


8 Skinless Chicken Thighs
1 Can Organic Coconut Cream
1 Onion
3 Spring Onions
2 Tablespoons Coconut Oil, melted
1 Bunch Fresh Coriander
1 Tablespoon Fish Sauce
1 Tablespoon of Tapioca Flour
1 Juice of a Lime
1/2 Juice of a Lemon
4 Garlic Cloves
2cm Piece of Ginger, peeled
1-2 Fresh Long Red Chillies
8 Kaffir Lime Leaves
1 Stick of Lemongrass
Himalayan Pink Salt 
1 Head of Broccoli, cut into bite size pieces
1 Red Capsicum, cut into strips
1 Carrot, cut into match sticks


    1. Preheat oven to 160C.
    2. In a small blender (I use my nutribullet) place coconut cream, onion, spring onions, coconut oil, coriander, fish sauce, tapioca flour, lime juice, lemon juice, garlic, ginger, chillies, kaffir lime leaves, lemongrass, salt and blend into a sauce.
    3. Place chicken thighs, broccoli, capsicum and carrot into a baking dish (with a lid).
    4. Pour the thai green curry sauce over ensuring the chicken and vegetables are well covered.
    5. Put the lid on and cook on low in the oven for 2-3 hours or until chicken is falling apart.
    6. Serve with fluffy quinoa and enjoy!