Serves: 6 – 8
Preparations time: 10 mins
Cooking time: 30 mins
Adding the Spirulina lends weight to the name – it will turn out a rich green colour.
You can add Spirulina to just about any of your favourite curry dishes without unbalancing the taste.
- 1 tbsp oil
- 1 onion finely chopped
- 1 tbsp finely chopped ginger
- 2 tbsp green Thai curry paste
- 1 cup coconut milk
- 1/2 cup chicken stock
- 500 g chicken thighs cut into pieces
- 100 g green beans
- 1 sweet potato cut into bit size cubes
- 4 kaffir lime leaf
- 2 lemon grass stalks (white fleshy part)
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 2 tsp brown sugar
- 4 tbsp fresh Spirulina
- 1 cup coriander roughly chopped *to serve
- Heat oil in a wok or large saucepan
- Brown chicken pieces for 3 – 4 mins and set aside
- Add onion, ginger and curry paste and cook for 1-2 minutes, stirring constantly.
- Add coconut milk and water, and bring to the boil.
- Add chicken pieces, beans, sweet potato, lemon grass and lime leaves, and stir to combine. Add more coconut milk to cover chicken and sweet potato if they are not covered
- Simmer, uncovered, for 15-20 minutes or until chicken and sweet potato is tender.
- Add fish sauce, lime juice, brown sugar and Spirulina stir to combine.
- Sprinkle with chopped coriander before serving.
Serve with steamed jasmine rice.
You can substitute thigh fillets for breast fillets, but thighs are sweeter and don’t end up as dry.