July 02, 2017
Comfort Food, Main Dish, Curries,
Poultry, Chicken, Nuts/Seeds, Peanut, Fruit, Asian, Pantry/Shelf, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Lime, Bone-in Pieces, Spicy more
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"From our Sunday newspaper The Sunday Times."
Make curry paste:- process onion, garlic, ginger, peanuts, chilli, ground coriander, turmeric and curry leaves in a food processor until finely chopped and then add lime juice and process until mixture is almost smooth (note can be made two days in advance and stored in an airtight container in fridge or freezer for two months.
Heat 1/2 the oil in a big deep frying pan over medium heat and add curry paste and cook, stirring, for 1 minutes or until fragrant and stir in coconut milk, fish sauce and sugar and bring to the boil.
Add chicken, reduce heat to low and simmer, covered for 15 minutes and then uncover and turn the chicken and then simmer for a further 15 minutes or until cooked through.
Meanwhile heat remaining oil in a wok over high heat and add pak choy and choy sum and cook, tossing occasionally, for 5 minutes or until just tender and starting to char.
Sprinkle curry with coriander and extra sliced chilli and serve with steamed rice, lime halves and greens.
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