Thai Green Chicken Curry with Courgette & Feta Fritters

 Jackie Cameron
Cara created a very delicious Thai Dish. Light and fresh green chicken curry with finely grated baby-marrow fritter that went very favourably with the chenin blanc.
— Jackie Cameron

Cara’s Thai Green Chicken Curry with Courgette and Feta Fritters:

Paired with the Protea Chenin Blanc 2015

Serves: 4 large portions

Thai Green Curry Paste:


  • 1 stalk Lemongrass, sliced
  • 4  Jalepeno Chillies, sliced
  • 3 Green Chillies, sliced
  • 1 ½ Baby/ Pickling Onions, sliced
  • 5 Garlic cloves
  • 1 pieces Ginger, peeled and grated
  • 125ml Fresh Coriander
  • 125ml Fresh Basil
  • 2,5ml Ground Cumin
  • 2,5ml Ground Coriander
  • 15ml Soya Sauce
  • 2,5ml ORYX Salt
  • 30ml freshly squeezed Lime Juice
  • 5ml Brown Sugar
  • 60ml Coconut Milk, just enough to combine


  1. Combine all the ingredients in a food processor and blend together to form a paste.

Chicken Curry


  • 50ml RIO LARGO Olive Oil
  • 4 Chicken Breasts, cut into strips
  • 2 medium Onions, chopped
  • 3 Garlic cloves, crushed
  • 1 punnet Baby Corn, sliced into chunks
  • Full amount of the Thai Green Curry Paste, made above
  • 1 tin Coconut Milk
  • 100gr Cashew Nuts, roasted


  1. In a pot heat half the amount of olive oil. Add the chicken strips and sear them to get a nice golden colour, but do not fully cook them. Remove from the pot and set aside.
  2. Add the remaining half of the olive oil using the same pot to get hot. Fry the onions and garlic until golden and caramelised.  
  3. Add the corn, seared chicken strip and Thai Green Curry Paste, combining well.
  4. Then add the coconut milk, bring to the boil and allow the chicken to cook.
  5. Lastly add the cashews nuts and taste for seasoning.

Courgette and Feta Fritters:

Makes: about 15


  • 300gr Courgettes, grated
  • 2 Eggs, separated
  • ½ bunch Spring Onions, sliced into thin rings
  • 15ml Fresh Fennel, chopped
  • 15ml Fresh Parsley, chopped
  • 5ml Paprika
  • 75gr Feta Cheese
  • 75gr Self – Raising Flour, sifted
  • ORYX Salt and Black Pepper
  • SUNFOIL Sunflower Oil               


  1. Start with de–gorging the grated courgettes, by placing the courgettes into a colander, sprinkled with salt over for 20 minutes, to allow all the water to drain. Rinse well and dry with a clean tea towl.
  2. Place the courgettes into a large bowl, add the egg yolks, spring onions, fennel, parsley and paprika and combine well.
  3. Crumble in the feta, mixing in carefully.
  4. Lightly fold in the self – raising flour.
  5. Whisk the egg whites to stiff peak and lightly fold this into the mixture. Season with salt and pepper.
  6. In a frying pan, heat the oil. Shallow – fry the fritters by dropping spoonfulls of mixture into the heated oil. Turn around the fritters around, fry until golden and cooked through.
  7. Best served straight away with the curry, sour cream and fresh coriander.