Friday - - Recipe Cards -

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.

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