More than 1 hour
Serves 4-6
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Ingredients:
Curry paste:
- 2cm knob ginger, peeled and coarsely chopped
- 2 green chillies, coarsely chopped
- Handful fresh coriander + extra for serving
- 4 cloves garlic, peeled
- 3 stalks lemongrass, outer leaves removed and coarsely chopped
- 2 tsp (10ml) honey
- 1 tsp (5ml) fish sauce
- 2 Tbsp (30ml) each water and oil
Chicken:
- 8 chicken thighs
- Glug oil
- Salt and milled pepper
- ½ cup (125ml) vegetable stock
- 1 can (400ml) coconut milk
- 4 baby marrows, sliced
- ½ packet (70g) mangetout
- ½ cup (125ml) frozen peas
- Juice (30ml) of 1 lime or ½ lemon
- 2 tsp (10ml) soy sauce
For serving:
- 2 cups (500ml) cooked jasmine rice
- ½ cup (125ml) toasted coconut flakes
- Handful fresh coriander, chopped
Method:
- Blend curry paste ingredients in a food processor until smooth.
- Place chicken in a large bowl and add half the paste.
- Rub into chicken and marinate in the fridge for 2 hours.
- Heat oil in a large pan and fry chicken in batches until golden. Season.
- Return all chicken to pan, stir in remaining curry paste and fry for 6-7 minutes.
- Add stock and coconut milk and simmer for 20-25 minutes.
- Add vegetables.
- Simmer until veg is tender but still bright-green, and chicken is cooked.
- Season to taste with lime/lemon and soy sauce.
- Serve on a bed of rice and top with coconut flakes and coriander.