Thai chicken and supergreens curry recipe

A nourishing curry, full of the goodness of green vegetables and a homemade macadamia curry paste.

Written by Grant Brinkworth and Pennie Taylor
  • Serves: 4


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What to do

    1. To make the curry paste, place all the ingredients and ¹⁄³ cup (80 ml) water in a food processor and process until a paste forms. Set aside until required.

    2.  Heat the rice bran oil in a large wok over high heat, add the chicken and stir-fry for 3 minutes. Add the curry paste and stir-fry for 1 minute or until fragrant. Add the beans and broccolini and cook, tossing, for 3 minutes or until almost tender. Add the sugar snap peas, Chinese broccoli, kale and stock and stir-fry for 3 minutes or until the leaves have wilted and the sauce has reduced by one-third. Season to taste with freshly ground black pepper.

    3.  Serve the curry topped with the bean sprouts, with lime wedges on the side.

Written by Grant Brinkworth and Pennie Taylor

Professor Grant Brinkworth is a principal research scientist at CSIRO Health and Biosecurity. Pennie Taylor is the senior research dietitian at CSIRO Health and Biosecurity.

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