Ingredients
- 1 kg Chicken thighs, cut into bite size chuncks
- 1 large onion, finely diced
- 1 shallot, finely sliced
- 5 garlic cloves, finely grated
- 1 teaspoon finely grated fresh ginger
- 2 Tablespoons Valcom yellow curry paste
- 2 Tablespoons Curry powder
- 1 Teaspoon turmeric
- 3/4 teaspoon salt
- 1/2 teaspoon course black pepper
- 1 1/2 Red capsicums cut into chunks
- 1/2 cup green beans
- 1 Tablespoon cornflour added to 3 tablespoons cold water
- 1/2 teaspoon fish sauce
- 1 teaspoon LKK soy sauce
- juice of 1/2 lime
- 4 kaffir lime leaves torn
- 1 tablespoon vegetable oil
- 1 can coconut cream - full fat
- 1/2 tablespoon brown sugar
- generous handful of coriander roughly torn
- 1 small hot chill, sliced with seeds
Method
- Combine all spices in a bowl - Curry powder, curry paste, turmeric salt, pepper and sugar and set aside.Heat wok on high, add vegetable oil and add onion, garlic and ginger cook for a few mins stirring quickly.
- Add chicken to Wok and stir fry, add little more oil if required. Now add in the dry spice mix and coat chicken well, frying quickly to infuse the flavours (about 5 mins) Add a little water if it needs a moisture boost, about 1/4 cup.
- Now its time to add in the coconut cream, kaffir lime leaves & coriander. Watch the fabulous color and magic of the sauce come alive. Mix well and bring to a simmer. Add now add the capsicum, green beans and chili, fish sauce and soy sauce and squeeze the juice of 1/2 of a lime.
- Add the cornflour/water mix (work into the sauce quickly to slightly thicken the curry)Allow to simmer for a further 15 mins. Remove Kaffir lime leaves before serving with jasmine rice.
Product used in recipe
- VALCOM - VALCOM CURRY PASTE YELLOW
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
