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Thai Chicken Curry

Thai Chicken Curry

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INGREDIENTS
3 spring onions
1 tbsp grated ginger
3 green chillies, chopped
1 tsp garlic, crushed
1 cup coriander leaves, roughly chopped
1 tbsp freshly squeezed lime juice
1 tbsp fish sauce
4 chicken breasts, deboned and skinless
100g sugar snaps, sliced lengthways
1 tbsp canola or peanut oil
1 large shallot, finely sliced from root to tip
100g Asian mushrooms, eg. shiitake or shimeji
1 tsp NOMU Oriental Rub (optional)
1 tin coconut cream
2 tsp NOMU Chicken STOCK
TO SERVE
Extra spring onions or chives to garnish
Toasted sesame seeds (optional)
Jasmine rice
NOTE
Feel free to add more vegetables as follows: Baby marrows, baby corn, broccoli, mung bean sprouts, pak choi, spinach You can replace the chicken with prawns or firm fish. For a vegetarian option replace the chicken with cubes of fried tofu.
DIRECTION

Place the spring onions, ginger, green chilli, garlic, coriander, lime juice and fish sauce in a small food processor and whizz up until it resembles a paste. Slice the chicken breasts against the grain into strips and marinate in the paste for half an hour.

Briefly blanch the sugar snaps and any other vegetables you want to add in boiling water and immediately refresh in ice-cold water

Over a high heat, quickly fry the mushrooms in a pan with a splash of vegetable or peanut oil until they are golden brown in colour but still firm.

In a wok or pot, heat a few glugs of canola or peanut oil and fry the mushrooms until golden brown. Add the shallot and sauté until soft and translucent. Add the Oriental Rub (optional) and fry for another minute. Remove the chicken from the marinade and add to the pot. Fry until the chicken is nicely sealed and coated in the aromatic mushroom and onion mixture. Add the remaining marinade, followed by the coconut cream and the Chicken STOCK and bring to a gentle simmer until the chicken is just cooked. Do not allow to boil as this will make the chicken tough. Finally, check the seasoning and add a dash more Chicken STOCK if necessary. Add the sugar snap peas to the pot to just heat through. Serve with hot and fragrant jasmine rice.

Serves 6

TIPS

You can also add very finely chopped lemongrass, but be sure to discard the tough outer leaves and only use the tender white end piece. Alternatively, you can leave it whole but bash it with a rolling pin. Allow to simmer in the coconut cream to impart its flavour and remove before serving.

Feel free to add more chilli to taste.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 3 spring onions
 1 tbsp grated ginger
 3 green chillies, chopped
 1 tsp garlic, crushed
 1 cup coriander leaves, roughly chopped
 1 tbsp freshly squeezed lime juice
 1 tbsp fish sauce
 4 chicken breasts, deboned and skinless
 100g sugar snaps, sliced lengthways
 1 tbsp canola or peanut oil
 1 large shallot, finely sliced from root to tip
 100g Asian mushrooms, eg. shiitake or shimeji
 1 tsp NOMU Oriental Rub (optional)
 1 tin coconut cream
 2 tsp NOMU Chicken STOCK
TO SERVE
 Extra spring onions or chives to garnish
 Toasted sesame seeds (optional)
 Jasmine rice
NOTE
 Feel free to add more vegetables as follows: Baby marrows, baby corn, broccoli, mung bean sprouts, pak choi, spinach You can replace the chicken with prawns or firm fish. For a vegetarian option replace the chicken with cubes of fried tofu.

Directions

DIRECTION
1

Place the spring onions, ginger, green chilli, garlic, coriander, lime juice and fish sauce in a small food processor and whizz up until it resembles a paste. Slice the chicken breasts against the grain into strips and marinate in the paste for half an hour.

Briefly blanch the sugar snaps and any other vegetables you want to add in boiling water and immediately refresh in ice-cold water

Over a high heat, quickly fry the mushrooms in a pan with a splash of vegetable or peanut oil until they are golden brown in colour but still firm.

In a wok or pot, heat a few glugs of canola or peanut oil and fry the mushrooms until golden brown. Add the shallot and sauté until soft and translucent. Add the Oriental Rub (optional) and fry for another minute. Remove the chicken from the marinade and add to the pot. Fry until the chicken is nicely sealed and coated in the aromatic mushroom and onion mixture. Add the remaining marinade, followed by the coconut cream and the Chicken STOCK and bring to a gentle simmer until the chicken is just cooked. Do not allow to boil as this will make the chicken tough. Finally, check the seasoning and add a dash more Chicken STOCK if necessary. Add the sugar snap peas to the pot to just heat through. Serve with hot and fragrant jasmine rice.

Serves 6

TIPS
2

You can also add very finely chopped lemongrass, but be sure to discard the tough outer leaves and only use the tender white end piece. Alternatively, you can leave it whole but bash it with a rolling pin. Allow to simmer in the coconut cream to impart its flavour and remove before serving.

3

Feel free to add more chilli to taste.

Thai Chicken Curry

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