South Waikato News - - Community Cookbook - To serve:

1 brown onion 1 clove gar­lic 2cm gin­ger 1 kaf­fir lime leaf 550g skin­less, bone­less chicken thighs

1 ta­ble­spoon yel­low curry paste (store-bought) 1 x 400g can co­conut cream 1⁄4 cup stock (e.g. chicken, veg­etable) 1 car­rot 1 cour­gette 2–3 tea­spoons fish sauce Juice of 1 lemon 2 tea­spoons brown sugar

❚❚3 cups steamed basmati rice 100g mung bean sprouts 3 ta­ble­spoons co­rian­der leaves Pinch of chilli flakes Pre­pare curry in­gre­di­ents. Dice onion 2cm; roughly chop gar­lic; finely grate gin­ger un­til you have 1 tea­spoon worth; re­move stem

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.