BALINESE CHICKEN CURRY
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.