Recipe Cuisine: Thai
Theme: 10 Iconic Asian Ingredients
Coconut, chicken curry
By: Reece Brase
Ingredients
- chicken legs 1kg
- yellow Valcom curry paste
- onions
- lemongrass
- coriander leaves
- green lime
- Kaffir lime leaves
- coconut milk
- rice 25 G
- garlic cloves 3
- red chilli 2
- fresh ginger 2-0g
- water 600ml
- Sichuan pepper
- oil
Product used in recipe
- VALCOM - CURRY PASTE YELLOW
- VALCOM - COCONUT MILK
Method
- In a deep pan heat 20g of oil. Chop onions, garlic chilli and Sautee in the deep pan. Add curry paste. simmer for 3 mins.
- Add lemongrass, ginger, kaffir leaves, sichuan pepper. Stir in.
- Add water and chicken legs, cook on low simmer for 40 mins. Turn chicken as you go.
- Remove cicken and keep[ warm.
- Add coconut milk, and rice, stirring occasionally 15 mins.
- Transfer rice onto a plate, add chicken and garnish with coriander leaves and lime slices. Serve immediately.
