Green chicken, broccoli and pea curry

Green chicken, broccoli and pea curry

Eat Right For Your Body Type
Lisa Linder

The lemongrass paste that forms the base of this curry balances doshas, warms the coolness of the coconut milk and helps to digest the chicken. Coriander is a wonderful herb for digestion and also for removing heavy metals and toxins from the body. This is a wonderful dish for vata and also good for pitta as the coconut milk is cooling, although I do think it is still quite heavy so more of a treat than an everyday meal. You can change the vegetables according to your list and what’s in season. You can also make this vegetarian by using firm tofu instead of the chicken and using soy sauce instead of the fish sauce. Kapha, I’m so sorry to say that this dish is a little heavy and sweet for your body type so should only be eaten as the odd occasional treat. Serve with basmati rice.


Quantity Ingredient
25g thai basil or normal basil
350-375ml coconut milk
5 kaffir lime leaves
1 1/2-2 teaspoons sugar, or to taste
2-3 teaspoons thai fish sauce, or to taste
300ml water
150g purple sprouting or tender stem broccoli
2 large chicken breasts, skinned and cut into thick slivers
50g snow peas, threads removed
50g peas, fresh or frozen
salt, to taste


Quantity Ingredient
1 tablespoon vegetable oil
2 shallots, peeled and sliced
1 stalk lemongrass, bitter outer layers removed and inner tender white parts sliced
3 large garlic cloves, peeled
1 cm piece galangal, peeled and roughly chopped
10g coriander stalks
1-2 green chillies, (pitta please omit)


  1. To make the paste, heat the oil in a small saucepan and fry the shallots until soft. Blend along with the remaining paste ingredients, 5 g of the basil and 2 tablespoons of water until smooth. If necessary, scrape into a pestle and mortar and pound to finish it off.
  2. Place the paste back in the saucepan and stir-fry for 3–4 minutes over a moderate heat. Add coconut milk and bring to the boil. Add the lime leaves, sugar, fish sauce and water and bring to boil, then simmer for 3–4 minutes.
  3. Add the broccoli and chicken and cook on a low heat for 4 minutes. Add the remaining basil, plus the snow peas and peas. Bring back to the boil, adjust the seasoning and add a splash of water if necessary for a loose, creamy consistency.
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