Thai Green Curry Chicken Lasagna

Ingredients

• Green Curry Sauce:
• 2 tbsp vegetable oil
• 3 tbsp Thai green curry paste
• 1 can (400ml) coconut milk
• 1 cup chicken or vegetable broth
• 1 tbsp fish sauce
• 1 tsp sugar
• Juice of 1 lime
• 1 tsp of arrowroot + 1 tbsp water, mixed into a slurry
• For the Filling:
• 600g chicken thigh, trimmed and diced
• 2 small zucchini, ribboned
• 1 small red bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 1 cup Thai basil leaves
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• For Assembly:
• 1 pkt fresh lasagna sheets
• 1 cup shredded cheese mix eg: mozzarella and parmesan
• 375g smooth ricotta (Coles brand works well)

Method

1. Prepare the Green Curry Sauce:
2. Heat oil in a pan over medium heat.
3. Sauté the green curry paste for 1-2 minutes until fragrant.
4. Pour in the coconut milk and broth, stirring well.
5. Add fish sauce, sugar, and lime juice. Simmer for 5 minutes. Check for seasoning at this point and adjust to taste.
6. Cook the Filling:
7. In another pan, heat a bit of oil. Add the chicken and cook until browned.
8. Add the garlic, ginger, and vegetables (except zucchini ribbons and basil) and sauté for 3-4 minutes.
9. In the other pan, add slurry mix to green sauce mixture and stir well while it thickens. Pour half of the green curry sauce over the filling and stir in the basil. Remove both pans from heat. Preheat oven to 180°C (350°F).
10. Assemble the Lasagne:
11. Spread a thin layer of green curry sauce on the bottom of a baking dish.
12. Layer lasagne sheets, followed by the curry chicken filling, a layer of zucchini ribbons, ricotta dotted across the layer, then a drizzle of sauce.
13. Repeat the layers until all ingredients are used, finishing with lasagne sheets and sauce on top. Sprinkle with mozzarella and parmesan cheese mix over top layer of sauce.
14. Cover with foil and bake for 25 minutes.
15. Carefully remove foil and bake for another 10-15 minutes until golden and bubbling.
16. Let it rest for 5 minutes before slicing. Garnish with Thai basil or fresh cilantro and serve with a side of lime wedges for extra zing.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE GREEN