Ingredients
Serves 4
- 500g boneless chicken thigh meat
- 10g sea salt
Paste:
- 2 tbsp coriander powder
- 2 tbsp ground ginger
- 2 tbsp cumin
- 3 green chillis
- 8 dried lime leaf
- 1 stick lemon grass
- 1 thumb sized piece ginger
- 1 onion
- 4 cloves garlic
- 2 green peppers, seeds removed
- 2 limes, zest and juice
- 5 tbsp fish sauce
- 2 tbsp honey
- 100ml vegetable oil
- 100ml White wine vinegar
- 300ml coconut milk
- 300ml chicken stock
- 1 green peppers, diced
- 2 onions, roughly chopped
- 200g green beans
- 200g spinach
- Handful fresh coriander
- 200g basmati rice
- 200ml boiling water
- 1 tbsp sea salt
Method
- Start by laying out the chicken thighs on a cloth, season all over and allow to sit for 30mins.
- Toast the coriander, ground ginger, cumin and chilli's in a hot pan for 1min and then place in a blender/nutri bullet
- Add the lime leaf, lemongrass, ginger, onion, garlic, green peppers, lime juice and zest, oil, fish sauce and honey. You do not need to remove the skins. Blend to a smooth paste.
- Heat a large heavy based sauce pan and add a good amount of oil, allow it to get smoking hot. Add the green peppers and onions and colour, follow with the green beans.
- Add the white wine vinegar and reduce by half.
- Now add the coconut milk and stock, turn the heat down to a simmer.
- Slice the chicken thinly and add to the pot, allow to cook for 5 mins, finish with the spinach and fresh coriander, adjust seasoning with honey, lime, salt and fish sauce to taste.
- To cook the rice, Prepare a steamer with boiling water over a high heat. In a small heatproof bowl, add equal measures of boiling water and rice. the ratio 1:1. Place the heatproof bowl on the steamer insert and cover with a lid for 15 minutes until the water in the bowl has absorbed and the rice is cooked
- Serve with the curry
