Name: Thai Chicken Curry
Ingredients: 1 50 grams bun fresh coriander; washed and dried; 5 Shallots; chopped; 2 Garlic cloves; chopped; 2 tb Sunflower oil; 2 tb Green curry paste; 2 Kaffir lime leaves; shredded; 2 400 g cans coconut milk; 225 ml Chicken stock; 18 Boneless; skinless chicken; ; thighs, cut into; ; bite-sized pieces; 450 g Peeled; seeded pumpkin, cut; ; into 2.5cm chunks; 2 tb Thai fish sauce; (nam pla) or light; ; soy sauce; Grated rind and juice of 1 lime; 1 tb Caster sugar; Good handful fresh basil leaves; roughly torn; Salt and freshly ground black pepper; Thai fragrant rice and lime wedges; to serve

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Meats, Seafood	Thai	Food & drin, Food & drin	6	servings

INGREDIENTS

1		50 grams bun fresh coriander; washed and dried
5		Shallots; chopped
2		Garlic cloves; chopped
2	tb	Sunflower oil
2	tb	Green curry paste
2		Kaffir lime leaves; shredded
2		400 g cans coconut milk
225	ml	Chicken stock
18		Boneless; skinless chicken
		; thighs, cut into
		; bite-sized pieces
450	g	Peeled; seeded pumpkin, cut
		; into 2.5cm chunks
2	tb	Thai fish sauce; (nam pla) or light
		; soy sauce
		Grated rind and juice of 1 lime
1	tb	Caster sugar
		Good handful fresh basil leaves; roughly torn
		Salt and freshly ground black pepper
		Thai fragrant rice and lime wedges; to serve

INSTRUCTIONS

1 Remove a good handful of coriander leaves from the stalks - about a
quarter - and reserve. Roughly chop the rest, including the stalks and
place in a mini blender with the shallots and garlic. Whiz to a paste.
2 Heat a large wok or heavy-based frying pan. Add the oil and stir-fry the
curry paste for a minute on a high heat.
3 Add the kaffir lime leaves, 300ml/1/2 pint coconut milk and coriander
paste, stirring well to combine. Cook for two minutes, add the chicken
stock and boil for 8-10 minutes or until the natural oils start to appear
on the surface. Season generously.
4 Stir in the chicken and pumpkin, reduce the heat and simmer for 15
minutes until the chicken is tender and the sauce has reduced with the oils
clearly visible on the surface.
5 Add the remaining coconut milk, fish sauce, lime juice and rind and
sugar, simmer and cook for another five minutes.
6 Add the reserved coriander leaves and basil and cook for another minute
or two. Serve hot with bowls of the rice and lime wedges.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”