#thegreenestcurry

“I’m Sorry, did you order a creamy GREEN chicken curry. Cause this is the GREENEST you’ll ever have.”

1x400ml can coconut milk

1x400ml can coconut cream

1/2 pineapple, chopped into bite size pieces

8 chicken thigh fillets

2tbs fish sauce

1tsp ground white pepper

1 zucchini, sliced

2 carrot, sliced

1/2 cauliflower, cut into florets

1 cup spinach

juice of 1 lime, plus extra wedges to serve

Crispy onions and corriander leaves to serve

Curry paste (ORR you can sub with 1/4 cup green curry paste, 60g spinach leaves and 1/2 a red onion)

1/2 bunch corriander

4-5 shallots/spring oniong/long green and white onions- everyone calls them something different

3 french eschallots

5 garlic cloves

3cm piece ginger

1 cup baby spinach

2 fresh jalapenos, chopped

1 tsp turmeric

1/2 tsp cumin powder

1/2 tsp Kashmiri chili powder (a mild chili powder found at Indian grocers)

1/4 cup extra virgin olive oil

1tbs heaped crunchy peanut butter

For the curry paste place all ingredients in a blender and whiz until a smooth and bright green paste forms. Transfer to a deep sides frypan and cook for 3-5 minutes or until beginning to stick to the bottom of the pan. Add the coconut cream, milk and 1 cup (250ml) of water and stir to combine. Transfer to a slow cooker.

Add pineapple, chicken, fish sauce and white pepper. Cook on high for 3 hours or low for 6hours. Add the zucchini, carrot, and cauliflower in the final 30 minutes on high, or final hour for low cooking. Stir through spinach and lime juice.

Season to taste then divide between bowls and scatter with crispy onions and coriander leaves. Serve with rice and lime wedges.

** If you want to keep this cooking on the stove it should take 1 hour covered over a low simmering heat.