Green Chicken Curry (plus Sushi, Muesli + Cookies)


So I finally got home today and after spending the morning at the markets and stores buying ingredients my friend and I had a big cook up. We made sushi, muesli, almond, macadamia and choc-chip cookies and Green Chicken Curry (from scratch). Here's an overview and recipes in detail:

Sushi: it's so good, and so full of health benefits! We used a DIY sushi kit and followed the instructions. Fillings were smoked salmon, avocado, carrot and cucumber. After a few dodgy attempts we ended up producing some good rolls and fresh sushi is definitely best! Definitely go out and get a kit so you too can try making it yourself. It's so much fun :) Here is a little visual, what was left after our sushi feast!

Muesli: after my post about making my own gluten free muesli, I actually did. I got a seed mix base that included amaranth, flax seeds, linseeds and more. Then I added activated sunflower seeds, pumpkin seeds, almonds and macadamias, goji berries, sultanas, raw cacao, cinnamon and raw cocoa powder. Now I have my own personalised muesli full of flavours I love. I think I will enjoy it for breakfast for a while to come!

My Muesli
My Muesli

Almond, Macadamia and Choc-chip biscuits: I got this recipe from this site, and tried it. Instead of white chocolate I used dark, just to lower the sugar content. These biscuits are deliciously chewy, gluten and sugar free and quite nutritious as they're made with almond meal. Here is a picture of the final product, albeit a little brown on the edges.

Green Chicken Curry: I am very proud as we made the paste from scratch and cooked it all nicely. The process is quite involved, but well worth the delicious result! Here is the recipe:

Green Curry Paste:

1 teaspoon coriander seeds1/2 teaspoon cumin seeds

macadamia choc cookies
macadamia choc cookies

4 Thai cardamon seeds

10 white peppercornsGood pinch of grated nutmeg5-10 chillies (depending on how hot you like it)

Good pinch of salt

2 Tablespoons chopped lemongrass

1 Tablespoon chopped ginger

1 small chopped red onion

Zest of 1 small lime

2 teaspoons chopped tumeric

1 teaspoon cleaned and chopped coriander roots

curry chicken
curry chicken

1/2 teaspoon Thai shrimp paste


2 cups coconut cream

Good pinch of salt

250-500g thigh chicken

1 stalk lemongrass bruised

1 stick cinnamon bark

2-3 tablespoons fish sauce

Your choice of vegetables

Brown rice


1. To make the paste. in a dry, heavy based frying pan roast the cumin, coriander and cardamon, shaking the pan to prevent the spices from scorching until aromatic. Husk (remove shell) of cardamon seeds then grind with cumin, coriander, peppercorn and nutmeg in a blender or grinder.

2. Add each the deseeded chillies and all other ingredients for the paste and blend into paste. If it is too thick add a little water, scrape the sides with a spatula and blend until completely pureed.

3. In a big pot or deep pan simmer one cup of coconut cream. Cut the chicken roughly into large chunks and put in pan with a pinch of salt, the lemon grass stalk and cinnamon bark. Cook until the chicken is beginning to cook through stirring regularly.

4. In a separate pan put the blended curry paste and a cup of coconut cream and cook for five minutes over medium heat, stirring regularly. When it becomes aromatic add the fish sauce. Simmer for a few minutes. Add to the pan of chicken and allow to simmer over low heat for at least half an hour. Add diced vegetables that need long cooking, of your choosing, for example sweet potato.

5. Once chicken has cooked slowly and is tender and infused add any remaining vegetables such as snow peas or spinach that cook quickly. Cook brown rice or use microwave rice packets and cook til ready. Serve curry over rice and enjoy!

WARNING: Be VERY careful how many chillies you use...I used 4 in this and it was quite spicy, so ten would be only for the daring and crazy!!

Enjoy! And let me know how your cooking went :)