Immune booster: Thai green chicken curry

This is great if you like a more refined but hot curry. This uses a Thai green curry paste and coconut milk as a basis for chicken.

                                                Might not look pretty but a great tasting chicken curry.

Ingredients

Chicken thigh or breast cut into small pieces.
One can of coconut milk - about half used.
Fresh or ground ginger.
Chili flakes.
Lime or lemon juice.
4 garlic cloves chopped.
Half a large sweet chili chopped.
White onion chopped.
Celery stalks chopped - optional.
Noodles - fresh or dried.

Directions

Prepare the chicken and vegetables by chopping them up into small pieces. Have the herbs, lime or lemon juice and noodles to hand.

I find this best done in a wok. Warm the wok up and add a few splashes of groundnut or sunflower oil (judge the quantity as you go along). Put in the onion, celery, garlic and sweet chili and allow to soften. Add more oil if needed but not too much, you don't want to take a swim. Add the lemon or lime juice (squeezing a lemon or lime), chili flakes and ginger - stir.

Make it wetter either by using a small amount of water or better still use coconut milk. Add the chopped up chicken stiring gradually and allow to simmer for say 15 minutes, but always check that the chicken is well cooked. Add more coconut milk if needed to make the consistency that you would like. Add a pinch of sea salt and some ground black pepper - remembering to taste as you go.

Add the noodles and allow to simmer to soften them. I used dried packet noodles but fresh egg noodles are better if you can get them.

Serve on a plate with some crusty bread.

The video can be seen on this link.

Nutritional facts

Garlic -  Rich in vitamin C, B1, B6, maganese, selenium, calcium, copper, potassium, phosphorus and iron. Known for its antiviral properties

Coconut milk - Contains Vitamins C, Calcium, Iron, Magnesium, and Potassium Note calories 230kcal/100grams.

Ginger - Contains Gingerol which is believed to help with flu, nausea, digestion and colds.

Chili - Rich in Vitamin C, B6, K1. Beta carotene which is converted into vitamin A. Also contains Copper and Potassium. Chili peppers are very high in vitamin C which is important for wound healing and immune function.