Ingredients
- 2 tablespoons oil (peanut oil)
- 1 can (400 ml) light coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 kilogram skinless chicken thighs (bone-in cutlets, 8 small)
- Bok choy (1 bunch baby, halved lengthways)
- Choy sum (1 bunch, trimmed and halved)
- 1/4 cup coriander leaves (fresh)
- Steamed jasmine rice, to serve
- Lime halves, to serve
- FOR CURRY PASTE
- 1 red onion, roughly chopped
- 2 garlic cloves, chopped
- Fresh ginger (2cm piece, chopped)
- 1/3 cup peanuts (roasted, unsalted)
- 1 chilli pepper (long red chilli, roughly chopped)
- Sliced chilli, extra to serve
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 4 curry leaves (fresh)
- 2 tablespoon lime juice
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: 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.
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Step 5: Sprinkle curry with coriander and extra sliced chilli and serve with steamed rice, lime halves and greens.
We hope you enjoy this recipe!
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