Green Curry with Chicken

1 pkt Roi Thai Green Curry Simmer Sauce
1 tbsp coconut oil (or extra virgin olive oil)
3 garlic cloves smashed
25mm (1 inch) piece of ginger, pealed and roughly chopped
1 stalk lemon grass (peel away the outer layer and use the softer inside)
2 cups fresh coriander (stems and leaves)
1 tbsp chilli, deseeded and rough diced
1 lime zested and juiced
1/2 cup fresh basil
1 small eggplant, diced
1/2 red bell pepper, diced
1/2 teaspoon brown sugar
1/2 green bell pepper, diced
1 cup green beans, diced
400g chicken thighs, cut into cubes
1 zucchini sliced in large pieces
Salt and pepper
  • In a food processor, combine lemon grass, ginger, garlic, coriander, lime zest, juice and oil. Pulse to blend until it's a smooth paste.
  • Season the chicken with salt, about 1 tsp.
  • In a wok or sauce pan over a high heat, heat the paste, sugar and add chicken. Cook turning often to par-cook the chicken with the paste, about 4 minutes.
  • Add the Roi Thai Green Curry Simmer Sauce and the rest of the vegetables and bring to a boil. Reduce to a simmer and cook covered on low heat for 15 minutes making sure to stir every couple minutes.
  • Check for taste and season with salt and pepper as required.
  • Add Basil leaves, stir in and serve on a bed of rice.

(Recipes and Images Copyright Chef Jimmy Boswell 2014)


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