BA­LI­NESE CHICKEN CURRY

Super Food Ideas - - MIDWEEK MEALS -

SERVES 4 PREP 15 MIN­UTES

COOK 35 MIN­UTES

2 ta­ble­spoons peanut oil 400ml can light co­conut milk 1 ta­ble­spoon fish sauce 1 ta­ble­spoon brown sugar 8 small skin­less chicken thigh cut­lets

1 bunch choy sum, trimmed, halved ¼ cup fresh co­rian­der leaves Steamed jas­mine rice and lime halves, to serve Curry Paste 1 red onion, roughly chopped 2 gar­lic cloves, chopped 2cm piece fresh gin­ger, chopped ¹⁄³ cup roasted un­salted peanuts 1 long red chilli, roughly chopped, plus ex­tra sliced chilli to serve 1 tea­spoon ground co­rian­der ½ tea­spoon ground turmeric 4 fresh curry leaves 2 ta­ble­spoons lime juice

1 Make Curry Paste Process onion, gar­lic, gin­ger, peanuts, chilli, ground co­rian­der, un­til mix­ture is al­most smooth (see note). 2 Heat ½ the oil in a large, deep fry­ing pan over medium heat. Add curry paste. Cook, stir­ring, for 1 minute or un­til fra­grant. Stir in co­conut milk, fish sauce and sugar. Bring to the boil. 3 Add chicken. Re­duce heat to low. Sim­mer, cov­ered, for 15 min­utes. Un­cover. Turn chicken. Sim­mer for a fur­ther 15 min­utes or un­til chicken is cooked through. 4 Mean­while, heat re­main­ing oil in a wok over high heat. Add pak choy and choy sum. Cook, toss­ing oc­ca­sion­ally, for 5 min­utes or un­til just ten­der and start­ing to char. Sprin­kle curry with co­rian­der and ex­tra sliced chilli. Serve with steamed rice, lime halves and greens. NU­TRI­TION: (per serve) 4204kj; 44g fat; 15.3g sat fat; 84.6g pro­tein; 62.8g carbs; 4.7g fi­bre; 316mg chol; 769mg sodium.

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