September 30, 2017
Dinner, Main Dish, Curries,
Poultry, Chicken, Fruit, Asian, Quick Meals, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Non-Dairy, Lime, Bone-in Pieces, Kosher Meat more
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"From Super Food Ideas April '17"
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 curry paste can be made upt to 2 days in advance and stored in an airtight container in the fridge or in the freezer for up to 2 months.
Heat 1/2 the oil in a large, deep frying pan over medium heat and add curry paste and cook stirring, for 1 minute or until fragrant and then 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 the uncover and turn chicken and simmer for a further 15 minutes or until chicken is 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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