- 2 tbsp. coconut oil
- 2-3 tbsp. natural green curry paste (AYAM or see related recipe if want to make your own),
- 500g chicken thigh pieces, sliced
- 2 cups (500ml) coconut milk
- 2 cups (500ml) chicken stock
- 4 kaffir lime leaves, roughly torn, plus
- 2 finely shredded leaves to garnish
- 1 red onion, sliced
- 1 cup broccoli, chopped
- ½ cup Brussels sprouts, quartered
- 125g red capsicum sliced length ways
- 100g Swiss mushrooms sliced
- 1 finely sliced purple carrot
- 1 bok choy sliced
- 2 tbsp. fish sauce
- 1 tbsp. lime juice
- 2 tsp. coconut sugar
- Sliced red chili & Thai basil, to garnish
Curry Paste-
120g fresh galangal, peeled, very finely chopped
200g long green chilies, seeds removed, finely chopped
250g red onion, finely chopped
100g lemongrass, tough outer removed, very finely chopped
300g garlic, finely chopped
20g coriander root, washed, finely chopped
4 kaffir lime skins, finely zested (ensure no pith remains)
10g wild green chilies
120g shrimp paste, roasted in foil until fragrant and dry
10g white peppercorns, roasted, ground
10g cumin seeds, roasted, ground
10g coriander seeds, roasted, ground
All either blended or chopped very finely.
- Instructions:
- Heat oil in a wok or deep fry pan over high heat.
- Add paste to wok and stir briefly. Add onion and chicken and stir-fry, tossing to ensure paste doesn’t burn, for 2-3 minutes until seared, and then remove from heat, into a bowl. Add coconut milk to wok, vegetables, stock, lime leaves and bring to the boil. Simmer on low for 20 minutes. Return chicken to the pan, and simmer for a further 5 minutes until it’s cooked and tender.
- Stir in fish sauce, limejuice and sugar and heat through for a further minute.
Garnish with red chili, extra lime leaves and Thai basil. Serve with a small amount of cooked brown rice or quinoa if lunch, and without if this is dinner.
Serves 4-6
© Copyright by Honor Tremain
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