Marlborough Express - The Saturday Express, Marlborough
CHEF’S PICK THaI GREEN CHICKEN CURRY WITH aSPaRaGUS
Ready in 30 minutes
■ 300g jasmine rice
■ 21⁄4 cups boiling water
■ 220g asparagus, cut into 3cm lengths
■ 1 twin pack baby bok choy, cut into 3cm lengths
■ 1 carrot, cut in half lengthways & thinly sliced
■ 600g free-range chicken breasts, diced 2cm
■ 1 drizzle of oil
■ 100g green-curry paste
■ 400ml coconut milk
■ 1 cup water
■ 1 Tbsp fish sauce
■ 100g baby spinach
■ 1 pinch of chilli flakes (optional)
Bring a full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for five more minutes. Do not lift lid during cooking.
Trim ends from asparagus and bok choy and slice 3cm. Cut carrot in half lengthways and thinly slice. Set aside separately.
Pat chicken dry and dice 2cm.
Heat oil in a medium frypan on medium-high heat. Cook chicken, carrot and curry paste for 2-3 minutes, stirring occasionally, until fragrant and chicken is sealed. Add coconut milk, water and fish sauce and bring to a simmer.
Once simmering, add asparagus to curry, allow to return to a simmer, then reduce heat to medium and cook for 4-5 minutes, until greens are tender and chicken is cooked through. Stir through bok choy and spinach to wilt. Season to taste with salt and pepper.
Rice topped with curry and chilli flakes (if using).