Ingredients
- Valcom Green Curry Paste (Approx 120g)
- Valcom Kaffir Lime Leaves (Approx 1 tbspn)
- Coconut cream (400ml)
- Chicken thigh or breast (450-500g)
- Beans (2 cups - optional)
- Fresh shallots (2-3 strands)
- Chilli - Fresh or jar (2-3 tbsp worth)
- Lemongrass - Paste or minced (1 tsp)
- Rice (1 & 1/2 cups Approx 300g)
- Olive oil (2 tbsp)
- Brown sugar (1 tbspn)
- Lime (1x small or half of 1x large)
- Ground chilli (1 tspn - optional)
Method
- Heat the oil in a large frying pan over medium-high heat. Add the beans & eggplant and cook, stirring for 5 mins or until it starts to slightly brown and soften.
- Add chicken to pan (sliced in strips) stirring through until cooked and slightly browned
- Meanwhile cook rice in a small saucepan as per pkt directions (I add some olive oil to it before adding the rice)
- Add the curry paste to pan; cook for 1-2 mins. Then add the shallots, kaffir lime leaves, lemongrass and fresh chilli. Cook, stirring until fragrant.
- Add the coconut milk & bring to a simmer. Add some lime and ground chilli, if desired. Cook for a further 2-5 mins, or until cooked through.
- Stir in the brown sugar. Taste and add more sugar or lime juice, if desired to your masterpiece! Serve with rice and garnish with a lime wedge or some chilli (optional)
Product used in recipe
- VALCOM - VALCOM KAFFIR LIME LEAVES
- VALCOM - VALCOM CURRY PASTE GREEN
