If you ever find yourself craving a takeaway, give this recipe a go instead. It’s simple and delicious, says Joe. Avoid the tinned coconut milks, which often contain gums and emulsifiers, and instead opt for the solid block of creamed coconut, which is 99.9% pure coconut.
The great thing with curries like this is you can really throw in any of your favourite veg. So, if you don’t enjoy the texture of aubergine/eggplant, you could use courgette/zucchini, baby corn or mangetout (also called snow peas/sugar snap peas).
Whatever you go for, it’s guaranteed to taste incredible.
Ingredients
Serves 4
100g creamed coconut block, roughly chopped
10g desiccated coconut
4 large skinless, boneless chicken breasts, or 8 large skinless, boneless chicken thighs (about 800g), roughly chopped
1tsp ground ginger
1tsp garlic powder
2-3tbsp olive oil, plus extra for drizzling
1 aubergine/eggplant, cut into 1-2cm diced
170g green Thai curry paste
1x400g tin chickpeas, drained and rinsed
280g uncooked basmati rice or lower carb frozen cauliflower rice
Salt and freshly ground black pepper
To serve
1 red chilli, thinly sliced (deseeded if preferred)
Handful of coriander leaves, chopped
1 lime, cut into wedges or cheeks - see how here
Method
1. Add 400 millilitres boiling-hot water to a heatproof jug and add the creamed coconut pieces. Leave to dissolve, whisking if necessary.
2. Toast the desiccated coconut in a dry frying pan over a medium high heat for three to four minutes until golden, stirring regularly (be careful: it can burn quickly). Set aside in a bowl.
3. Add the chopped chicken to a large bowl and sprinkle over the ginger and garlic. Toss well to evenly coat.
4. Heat a tablespoon of oil in a large frying pan or wok over a high heat. Fry the chicken in batches for four to five minutes per batch until golden brown all over, adding another tablespoon of oil for each batch. Transfer to a bowl, season and set aside.
5. Add more oil to the same pan over a medium-high heat, add the aubergine/eggplant and stir-fry for three to four minutes until softened and starting to caramelise. Reduce the heat to medium and add the curry paste and coconut milk. Bring to the boil and let it cook for several minutes until the coconut milk reduces by more than half.
6. Reduce the heat to low, add the rinsed chickpeas and return the chicken pieces to the pan (along with any juices from the bowl). Leave to warm through until ready to serve.
7. Meanwhile, cook the basmati rice according to the packet instructions (usually in a saucepan of boiling water for 10 to 15 minutes). Once cooked, drain the rice in a sieve and season with salt. Stir through half the toasted coconut.
100g creamed coconut block, roughly chopped
10g desiccated coconut
4 large skinless, boneless chicken breasts, or 8 large skinless, boneless chicken thighs (about 800g), roughly chopped
1tsp ground ginger
1tsp garlic powder
2-3tbsp olive oil, plus extra for drizzling
1 aubergine/eggplant, cut into 1-2cm diced
170g green Thai curry paste
1x400g tin chickpeas, drained and rinsed
280g uncooked basmati rice or lower carb frozen cauliflower rice
Salt and freshly ground black pepper
To serve
1 red chilli, thinly sliced (deseeded if preferred)
Handful of coriander leaves, chopped
1 lime, cut into wedges or cheeks - see how here
Method
1. Add 400 millilitres boiling-hot water to a heatproof jug and add the creamed coconut pieces. Leave to dissolve, whisking if necessary.
2. Toast the desiccated coconut in a dry frying pan over a medium high heat for three to four minutes until golden, stirring regularly (be careful: it can burn quickly). Set aside in a bowl.
3. Add the chopped chicken to a large bowl and sprinkle over the ginger and garlic. Toss well to evenly coat.
4. Heat a tablespoon of oil in a large frying pan or wok over a high heat. Fry the chicken in batches for four to five minutes per batch until golden brown all over, adding another tablespoon of oil for each batch. Transfer to a bowl, season and set aside.
5. Add more oil to the same pan over a medium-high heat, add the aubergine/eggplant and stir-fry for three to four minutes until softened and starting to caramelise. Reduce the heat to medium and add the curry paste and coconut milk. Bring to the boil and let it cook for several minutes until the coconut milk reduces by more than half.
6. Reduce the heat to low, add the rinsed chickpeas and return the chicken pieces to the pan (along with any juices from the bowl). Leave to warm through until ready to serve.
7. Meanwhile, cook the basmati rice according to the packet instructions (usually in a saucepan of boiling water for 10 to 15 minutes). Once cooked, drain the rice in a sieve and season with salt. Stir through half the toasted coconut.
If using frozen cauliflower rice follow cooking instructions on pack and follow instructions above.
8. Serve the chicken with the rice (of your choice), scattering over the remaining coconut. Top the chicken with sliced chilli and coriander and serve with lime wedges or cheeks on the side to squeeze over.
8. Serve the chicken with the rice (of your choice), scattering over the remaining coconut. Top the chicken with sliced chilli and coriander and serve with lime wedges or cheeks on the side to squeeze over.
Scrambled Egg and Feta Hash, for breakfast or lunch see the recipe here
All the best Jan
3 comments:
This is interesting, Jan. Thank you for sharing it.
...this is a bit out of the ordinary for me.
Yum! I do enjoy a Thai Curry.
Thanks for this recipe Jan.
Tina
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