Thai Chicken Curry (Serves 4)

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Thai Chicken Curry (Serves 4)

  • 4 organic boneless chicken breasts
  • 5 kaffir lime leaves, optional


  • 1 can coconut milk
  • 4 small shallots, peeled
  • 1 stalk lemon grass, ends trimmed then chopped
  • 6 cloves garlic, peeled
  • 2 tbsp chopped fresh ginger
  • 2 tbsp Thai fish sauce
  • 1 tbsp tamari
  • 3 tbsp organic unsalted peanut butter or cashew butter
  • 2 tbsp whole cane sugar or agave nectar
  • 1 tbsp curry powder
  • 1 tsp crushed red chilli flakes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • ¼ tsp white pepper


  • ½ cup chopped cilantro
  1. Cut chicken into large pieces and place into a 9x13 inch baking dish along with the kaffir lime leaves, if using.
  2. Place all ingredients for the sauce into a blender. Blend on high until smooth and creamy. Cover the chicken with curry marinade. Cover and refrigerate for 3 to 24 hours.
  3. Preheat oven to 400 degrees F. Place pan of chicken and marinade uncovered in the oven and bake for 30 to 35 minutes, or until done. Garnish with chopped cilantro.


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  • Essential Health Natural Wellness Clinic,
    11857 223rd Street
    Maple Ridge, BC, V2X 5Y3
  • Phone: 604.467.9554
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