Fragrant Chicken curry with lemongrass, lime leaves and chillies, with chicken, mange-tout and pak choi.
Ingredients
Method
3packs Tilda Steamed Lime & Coriander Basmati
4 cloves garlic, peeled, roughly chopped
2 shallots, peeled roughly chopped
1 5cm piece ginger, peeled roughly chopped
2 lemongrass stalks, trimmed
2 green chillies
1 teaspoon ground cumin
2 large handfuls fresh coriander leaves
Juice of 1 lime
6 boneless chicken thighs cut into strips
2 tbsp ground nut oil or oil of your choice
200g mixed oriental mushrooms, roughly chopped
1 tin coconut milk
400ml chicken stock approx.
6 kaffir lime leaves
200g mangetout
150g pack choi, roughly chopped
- Make the curry paste by placing the garlic, shallots, ginger, lemongrass, chilies, cumin, half of the coriander into a food processor and blitzing until finely chopped
- Add the lime juice and blitz again
- Heat the oil in a large pan and cook the chicken for 5-6 minutes on a medium heat until turning golden, transfer to a plate
- Add the mushrooms to the pan and fry for 3-5 minutes until golden - transfer to the plate with the chicken
- Reduce the heat and add the paste to the pan and cook for 4-5 minutes, stirring, pour in the coconut milk, stock and add the lime leaves. Turn up the heat and bring to the boil. Simmer for 10 minutes
- Add the chicken and mushrooms and cook for 5 minutes, adding the mangetout and pak choi for the last 2 minutes of cooking
- Sprinkle on the remaining coriander leaves
- Serve with the cooked rice and lime wedges
