Green Chicken + Lemongrass Curry with Black Quinoa + Broccolini

DIY Foodies

Finger, Fork & Knife

Green Chicken + Lemongrass Curry 

A breezy summer-is-on-it’s-way spirited green curry that features fresh coconut water, lemongrass, coriander root, and green chillies. The punchy green paste is whizzed up in no time at all in a food processor and serves as a beautiful light, spicy and slightly sweet broth in which the chicken gently poaches. Served up on a bed of black quinoa and broccolini, this chicken curry will be your new favourite!




1 cup (200 gm) black quinoa

2 cups (500 ml) water


2 stalks lemongrass, white part only

2 long green chillies

2 cloves garlic

2 tbsp chopped coriander roots

½ brown onion, chopped

1 tbsp lime zest

1 tsp brown sugar

2 tbsp fish sauce

1 tbsp rice bran oil

2 cups (500ml) coconut water

500 gm free range chicken breasts, skin removed, cut into 2 cm pieces

250 gm broccolini, halved


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