| Chicken
thigh prep ( Trim off the excess fat, place the thigh in a
plastic bag, add 1/4 cup olive oil, 1 tsp cumin powder, 1tsp
ground coriander, 1 tsp curry powder, 1/2 tsp salt. Mix
the chicken thru the spices and oil making sure it is well
coated, place in the fridge for 1 1/2 hours before using. )
Method: Makes enough for 6.
- Chargrill the chicken thigh
until just cooked then remove the thighs from the heat and
dice in to small cubes.
- Dice the onion, peppers,
leeks, carrots and sauté with the garlic mushrooms and
olive oil
- Add the diced chicken to the
vegetable mix
- Add 2 tblspns of flour and mix
well until combined
- Add 3 tblspns of green curry
paste
- Stir in 200 ml of chicken
stock and mix well
- Add the coriander, basil and
coconut cream and lime leaves.
- Bring to the boil, cover with
a lid and turn off the heat and leave to sit at least one
hour reheating gently just before before serving.
- Serve with steamed Jasmine
rice
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