THAI CHICKEN
CURRY
25 mins | Makes 8 servings
Ingredients
1½ tbsp olive oil
1 onion – peeled, chopped
½ tsp minced garlic
½ tsp minced ginger
¼ tsp ground turmeric
¼ tsp ground cumin
1 tomato – washed
150ml unsweetened coconut milk (organic)
1 tbsp fresh lemon juice – ensure no seeds fall in
½ lemongrass stalk – trimmed, dry outer layers removed, tender core bashed
¼ tsp ground garam masala
1 chicken breast fillet (skinless) – cut into cubes
60g green beans – washed, trimmed, cut into 2.5cm lengths
Overcooked mushy rice to serve
Method
Heat the oil in a saucepan on low heat, add the onion and sauté for 3–4 minutes until soft and golden. Add the garlic, ginger, turmeric and cumin, grate in the tomato, and allow the spices to cook for 30 seconds to 1 minute. Add the coconut milk, lemon juice, lemongrass and garam masala and
simmer on low heat for 5–6 minutes until the sauce begins to thicken.
Add the chicken pieces to the sauce, stir and simmer gently for 6–8 minutes or until the chicken is tender and no longer pink inside.
While the chicken is cooking, steam the green beans for 5–6 minutes until
tender and set aside.
Once the chicken is fully cooked, remove the lemongrass stalk and add the green beans. Combine well, mash or chop as required, and serve warm with overcooked mushy rice for your little one, or why not give noodles a go?
For grown-ups, serve with yummy coconut rice and a wedge of lime.