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Fragrant Thai-style green curry
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| Ingredients (serves 6) | |
| 700g | chicken breast fillet, cut into 2cm pieces |
| 6 tbs | Ayam Thai Green Curry Paste |
| 1 tbs | vegetable oil |
| 1 tsp | sesame oil |
| 1 | red onion, finely chopped |
| 2cm piece ginger, grated | |
| 1 tbs | Ayam Tamarind Puree* |
| 270ml | can Ayam Light Coconut Milk |
| 3 kaffir lime leaves* | |
| 2 | lemongrass stems, white part only |
| 100g | frozen peas |
| 1/4 cup (60ml) | fish sauce |
| 1 tbs | light soy sauce |
| 1 tbs | chilli sauce |
| 200g | snow peas, sliced on the diagonal |
| 2 tbs | lime juice |
| Leaves of 1 bunch coriander, chopped, plus extra leaves to garnish Steamed jasmine rice, to serve | |
| Lime wedges, to serve | |
| 4 | spring onions, sliced on the diagonal |
Method
Mix chicken in a bowl with half the curry paste, and mix to combine. Cover and set aside in fridge for 15 minutes.
Heat oils in a large, deep frypan over medium heat. Add onion and cook, stirring, until softened. Add ginger and cook for 1 minute.
Add remaining curry paste and stir for a few seconds. Add chicken and stir for a further 5 minutes. Place tamarind puree in a jug with 150ml boiling water. Stir to dissolve, then add to pan with coconut milk, lime leaves and lemongrass.
Bring to a low simmer (don't boil as chicken will toughen). Simmer for 10 minutes, then add peas, fish sauce, soy and chilli sauce.
Cook for 5 minutes, then add snow peas and cook for 1 minute. Taste and adjust seasoning if required.
Stir through lime juice and chopped coriander.
Serve on rice with lime wedges, and garnish with spring onion and coriander leaves.
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