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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

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 from kaf­fir lime leaf then very thinly slice.

Heat a driz­zle of oil in a large pot on medium-high heat and cook onion for 3-4 min­utes, un­til soft. When 2 min­utes’ cook time re­mains, add gar­lic, ginger and kaf­fir lime. While onion mix­ture is cook­ing, pat chicken dry and slice into 1cm-thick strips. Sea­son with salt.

Add chicken and curry paste to pot and cook for 1–2 min­utes. Add co­conut cream and stock, stir and bring to a boil on high heat. As curry comes to a boil, pre­pare re­main­ing curry ingredients. Peel car­rot, cut in half length­ways and slice 0.5cm on an an­gle and slice cour­gette 1cm.

When sauce comes to the boil, add car­rot, re­duce heat to medium and sim­mer for about 5 min­utes, un­til chicken is just cooked through. When 3 min­utes’ cook time re­mains, add cour­gette. Re­move pot from heat, add fish sauce, lemon juice and sugar and stir to com­bine.

To serve, Spoon cup steamed bas­mati rice onto each plate and top with chicken curry. Place a small hand­ful of mung beans on top, gar­nish with co­rian­der leaves and sprin­kle with chilli flakes (if us­ing).

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