The heart of a great curry is a great curry paste - we make this one by blending lemongrass, ginger, turmeric, chillies, garlic and red onion. We then fry the paste till it's aromatic before using it to coat diced free-range chicken thighs (by far the best cut for curries). We cover with coconut milk and the spices - cinnamon quills, whole star anise and crushed lime leaves - and simmer till the chicken is tender. We taste for balance, adding fish sauce, soy sauce and brown sugar, and then finish the dish with snake beans and coriander leaves. The star anise and cinnamon quills are left whole to flavour the dish - don't bite into them!
Free-range chicken, onion, garlic, chilli, lemongrass, ginger, red onion, turmeric, rice bran oil, kaffir lime leaves, cinnamon quills, star anise, coconut milk, brown sugar, soy sauce (gluten free), fish sauce, snake beans, fresh coriander, salt.
|PER 100G (RAW)||PER 250 ML SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
PLEASE NOTE: this curry contains whole kaffir lime leaves, cinnamon quills and star anise which are for flavouring the sauce only and best not eaten.
TO COOK ALL SIZES: Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C), or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.
DEFROST INFORMATION: Suitable for freezing. Defrost before reheating. Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process.
Steamed rice or noodles, a cucumber sambal (diced cucumber, red onion, lime juice, salt, coriander or mint) and stir-fried Asian greens.
Low carb: serve over cauliflower "rice" or shirataki noodles.