FRAGRANT THAI CURRY
Prep time 25 mins Cooking time 10 mins Serves 4 1 can (400ml) coconut milk 2-3 tbsp green curry paste 100ml prepared chicken stock 1 tsp tamarind paste 4-6 Thai lime leaves 1 stalk lemongrass, cut into 2cm pieces 3 chicken breast fillets, thinly sliced 250g button mushrooms, sliced 1 cup (250ml) diced butternut, boiled until al dente 1 tsp fish sauce 1 tsp brown sugar Lemon juice (optional) 3 tbsp chopped coriander, plus extra for garnishing Heat about 100ml coconut milk in a wok or a large frying pan. Mix in curry paste and let it simmer for 2 minutes. Add stock, tamarind, lime leaves, lemongrass, chicken and mushrooms. Simmer for 5 minutes. Add the remaining coconut milk and butternut. When it begins to simmer, season with fish sauce and sugar and a squeeze of lemon juice. Stir in coriander and serve with steamed jasmine rice, garnished with coriander sprigs.