CHICKEN GREEN CURRY

NZ Lifestyle Block - - Plants With A Purpose - Al­ter­na­tive veges can in­clude:

2 tbsp oil 5 tbsp green curry paste 400ml co­conut cream 200ml wa­ter 1 tbsp fish sauce 6 – 8 chicken drum­sticks or thighs 1 stalk lemon­grass, bruised makrut (kaf­fir) lime leaves 1 cup peas ½ cup car­rots, sliced ½ tsp sugar salt to taste n co­rian­der leaves or basil (reg­u­lar or Thai), chopped for gar­nish

Add the oil to a wok or pot on medium heat. When the oil shim­mers, add the green curry paste and fry un­til fra­grant - the bright green colour will turn darker. Add half the co­conut cream and all of the wa­ter to the wok/pan and bring to a boil, then add the chicken, lemon­grass, torn lime leaves, car­rots, fish sauce and sugar. Bring back to the boil, cover, then lower the heat and sim­mer for 5 min­utes. Turn off the heat and leave the pot/wok cov­ered for 30 min­utes or more. When ready to serve, bring the pot of curry back un­til it’s just about to boil (but don’t boil it), stir in the re­main­ing co­conut cream and heat through. Add the peas, warm through again, and it’s ready to serve. Gar­nish with herbs and serve with rice. Serves 6.

LIL­IAN’S TIPS

egg­plant, bell pep­pers, cour­gettes, snow peas, pump­kin, but­ton mush­rooms

Al­ter­na­tive meats

can in­clude:

firm white fish, beef, prawns

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.