Healthy Thai Almond Chicken Curry Recipe

I have another lovely healthy recipe to share today. Who said that healthy eating had to be boring! This thai chicken broth recipe is another great chicken recipe to add to your weekly meal plan. It’s made using Keen almond nut butter. Keen Nutrition is an Irish food producer that is dedicated to making healthier versions of familiar foods, and have started with their range of nut butters.

To make this recipe suitable for Vegetarians or vegans, just replace the chicken with extra veg. Serve along side a portion of rice for a healthy and tasty meal.

Thai almond chicken curry recipe. This is a great healthy chicken recipe!

Ingredients for the Healthy Thai Almond Chicken Curry 

2 chicken thighs, skin on and bone removed

1 tsp curry powder

a good pinch of sea salt

olive oil spray

30g Thai green curry paste

200g half fat coconut milk

200ml vegetable or chicken stock

1 tbsp Keen Almond Butter – smooth or crunchy (Click through each version to see on Amazon)

1 tbsp dark muscavado sugar

5 lime leaves

120g fresh cooked brown rice

1/2 small cucumber, deseeded and cut into matchsticks

4 spring onions, cut into matchsticks

a handful of beansprouts

1 tbsp of chopped toasted almonds

a small handful each of fresh coriander and Thai basil leaves

Method : How to make this healthy Thai Almond Chicken Curry

Rub the chicken thighs with the curry powder and salt, then spritz gently with olive oil.  Set aside.

To make the sauce, spritz a little oil into the bottom of a pan over a moderate heat.  Add the curry paste and fry for 2 minutes. Pour over the coconut milk and stock and add the almond butter, sugar and lime leaves.  Bring to the boil then turn down and leave to simmer for 5 minutes.  Keep warm.

Heat a griddle pan until smoking.  Lay the chicken thighs into the pan skin side down and lower the heat to medium.  Grill for 4-5 minutes until the skin is crispy and lightly charred, then turn over and cook for a further 4-5 minutes, until the chicken is cooked through.  Remove from the pan and set aside to rest on a plate for a few minutes.  Once rested, cut the thigh meat into thick slices, pouring any excess cooking juices into the curry sauce.

Divide the rice between bowls, then top each with the chicken, sauce, cucumber, spring onions, beansprouts and nuts.  Scatter over the herbs and serve.


For more healthy recipes, make sure that you’re following our healthy food board on Pinterest

Follow Anna – In The Playroom’s board Food – Healthy on Pinterest.

and don’t forget to pin this recipe too!
healthy thai almond butter curry recipe. This looks so good!
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Recipe credit: Keen Nutrition. Photos courtesy of Sharon Duffin Photography.Amazon affiliate links included

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