DONNA HAY

Thai green curry.

Sunday Herald Sun - Stellar - - Contents -

Warm, sim­ple and with a bit of a kick, this chicken curry is a fast favourite.

1 stalk lemon­grass, white part only,

STEP 1 Place the lemon­grass and co­rian­der roots in a mor­tar and pound with a pes­tle un­til crushed. Add the lime leaves, ginger, green onion, chilli and gar­lic and pound un­til the mix­ture forms a paste. Add the co­rian­der leaves, palm sugar, soy sauce and fish sauce and mix to com­bine. STEP 2 Heat the oil in a large fry­ing pan over high heat. Add the chilli paste and cook for 4 min­utes or un­til fra­grant. STEP 3 Add the chicken and co­conut milk and bring to a sim­mer. Re­duce heat to medium, cover with a lid and cook for 15 min­utes or un­til the chicken is cooked through. STEP 4 Serve with the rice, steamed greens and lime. Serves 4.

``a fast favourite that is warm and sim­ple´´

FOR MORE RECIPES AND IN­SPI­RA­TION, VISIT DONNAHAY.COM 4

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By Donna Hay

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