Thai Chicken Curry
A perfect midweek meal, this classic Thai dish is bursting with flavours that will satisfy the whole family.
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Ready Time
45 mins
45 mins
Preparation
20 mins Minutes
20 mins Minutes
Cooking
25 mins Minutes
25 mins Minutes
Serves
4
45 mins
Ready Time
Ready Time
20 mins Minutes
Preparation
Preparation
25 mins Minutes
Cooking
Cooking
4
Serves
Serves
Ingredients
- 10cm piece of lemongrass stalk (the base of the stalk)
- 1 tablespoon grated ginger
- 3 kaffir lime leaves, sliced thinly
- 3x10cm coriander stalks including the root, cleaned
- 10 coriander seeds
- 4 long red chillis, sliced
- 3 cloves garlic
- 1 red apple, grated
- 1 small red eschallot
- 1x1cm piece shrimp paste
- 5g palm sugar
- 1 teaspoon apple cider vinegar
- 1.2kg chicken marylands, skin on
- 2 tablespoons cornflour
- 350ml coconut milk
- 80g button mushrooms
- 1/2 tablespoon fish sauce
- 1 tablespoon soy sauce
- 200g green beans, top and tailed
- 1x 225g can bamboo shoots, drained and rinsed
- 1/2 bunch thai basil, rinsed
- 2 long red chillis, sliced
Method
- Place the ingredients into mortal and using the pestle, work the curry paste ingredients into a paste.
- Place the chicken legs and thighs into a large bowl and toss with the cornflour, pour the curry paste over the top, add the coconut milk, button mushrooms, fish sauce and soy sauce.
- Toss to coat the chicken and place into a minimum of 2 litre microwave sage dish with lid.
- Put into the microwave on HIGH for 24 minutes, turning every 6 minutes.
- In the last 5 minutes add the green beans, replace the lid and continue cooking for the final 5 minutes of cooking time.
- When complete, stir through the bamboo shoots and let rest for 3-5 minutes, garnish with the Thai basil and red chillis.
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