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

  1. Start by laying out the chicken thighs on a cloth, season all over and allow to sit for 30mins.
  2. Toast the coriander, ground ginger, cumin and chilli's in a hot pan for 1min and then place in a blender/nutri bullet
  3. 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.
  4. 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.
  5. Add the white wine vinegar and reduce by half.
  6. Now add the coconut milk and stock, turn the heat down to a simmer.
  7. 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.
  8. 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
  9. Serve with the curry