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Asian-style curry

Comfort Classics Dinner Tonight
20min
Prep Time
1hr 30min
Cook Time
4
Servings
Print This Recipe

Serve with sticky rice and mango salsa for a true Asian influence.

Ingredients

Curry paste:

  • 4 cloves garlic, chopped
  • 1 stick lemongrass, chopped
  • 6 dried red chillies, soaked in hot water
  • 3cm piece ginger, peeled
  • 1cm piece fresh turmeric
  • 2 spring onions, chopped
  • ¼ cup (60ml) olive oil
  • 1 tsp (5ml) ground coriander
  • 1 tsp (5ml) ground cumin
  • 1 Tbsp (15ml) fish sauce
  • 1 lime, juiced
  • Handful fresh coriander

  • 8 chicken thighs

  • 3 Tbsp (45ml) sesame oil
  • 4 shallots, sliced
  • 2 cans (400ml) coconut milk
  • 1 lime, halved
  • Handful fresh curry leaves
  • 1 punnet pak choy, halved
  • 1 punnet sugar snap peas or mange tout
  • 1 punnet baby corn, halved
  • Handful fresh baby spinach
  • Handful fresh coriander, chopped
  • Sticky rice

Mango salsa:

  • 1 shallot, chopped
  • 1 mango, peeled and chopped
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • 1 lime, juiced
  • 2 Tbsp (30ml) olive oil
  • Small handful fresh mint, chopped

Sticky rice:

  • 2 cups cooked rice, soaked and steamed (make sure rice is still hot)
  • 1 can (410ml) coconut milk
  • ¼ cup (60ml) white sugar
  • 1 tsp (5ml) salt 

Method

  1. In large blender, add curry paste ingredients. Blitz until smooth.
  2. Marinate chicken with ½ the mixture and set aside for 30 minutes.
  3. Heat sesame oil in a large pot.
  4. Brown chicken, skin side down for 8-10 minutes. Remove and set aside
  5. Add shallots and sauté for 5 minutes. (add a splash of water if needed)
  6. Stir through remaining curry paste and cook for 5 minutes.
  7. Add coconut milk, lime and curry leaves and bring to a boil.
  8. Turn down the heat, add chicken, cover with a lid and simmer gently for 35-40 minutes, stirring regularly.
  9. Meanwhile, combine salsa ingredients into a bowl and season well.
  10. Add pak choy, sugar snaps and baby corn and simmer for a further 6-8 minutes.
  11. Adjust seasoning, stir through fresh coriander and baby spinach and remove from the heat.
  12. For the rice, combine coconut milk, sugar and salt in a saucepan. Stir until sugar dissolves.
  13. Place freshly steamed rice into a large mixing bowl and pour over half the coconut mixture, gently stirring to combine. Cover with clingfilm and allow rice to rest for 20-30 minutes.
  14. Drizzle over remaining coconut sauce just before serving, and serve with your delicious curry.

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