Tuesday 27 September 2011

Recipe - Chicken with Green Curry

This is a recipe we've adapted from a Jamie Oliver 30 minute meal dish.  It seems to have lots of ingredients but most of them get thrown into a food processor and blended up.  We’ve made it with the rice noodles and also with rice – either worked well. Serves 4.

6-8 chicken thigh fillets
Knob of ginger, peeled
3-4 cloves garlic, peeled
1 stick lemon grass, remove outer leaves, split down the middle and slice
1-2 red chillies, de-seeded
Handful coriander leaves & stems
Few kaffir lime leaves (you can buy these and keep them in the freezer)
2 tbsp sesame oil
Olive oil
Tin LF evaporated milk
½ tsp Coconut essence
Cup chicken stock (or cup of water and a flat teaspoon chicken stock powder)
Juice of 1 lime
Tbsp soy sauce
Rice noodles, or rice to serve
Vegetables (any selection - about 3 cups) :
Green beans
Zucchini, cut into short sticks
Carrot, cut into short sticks
Red capsicum, sliced

1.      Cook chicken thigh fillets in a frypan sprayed with olive oil spray
2.      Cook rice noodles or rice according to directions on packet
3.      Put ginger, garlic, lemon grass, chillies, coriander and kaffir lime leaves into a food processor and process well
4.      Add sesame oil and enough olive oil to make a good paste, blend again  
5.      Spread a little of the paste onto each chicken fillet in the pan as they cook
6.      Cook the remaining paste in a heated saucepan until aromatic
7.      Add the chicken stock, coconut essence and evaporated milk to the paste, stir well
8.      Add the vegetables to the curry mixture and stir until they soften
9.      Squeeze the juice of the lime into the sauce and add the soy sauce. 
10.  When the chicken thighs are well browned and cooked through, drizzle a little honey on each and turn over once more
11.  Serve in a bowl – rice or rice noodles, ladle vegetables and curry sauce over, slice thigh fillets and serve on top

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