Who doesn't love a good Thai green curry? This recipe is easy to make at home – there's a little cheat with the ready-made curry paste, but use a good brand and the results are delicious.
- 500 g chicken thigh fillet, diced
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp fresh minced ginger
- 1 tsp finely sliced fresh turmeric
- 1 tbsp green curry paste (Mae Ploy brand preferred)
- fish sauce, to taste
- 400 ml coconut milk
- 1 bunch asparagus, sliced
- 1 punnet baby corn
- 1 punnet shiitake mushrooms, chopped
- ½ cup Vietnamese mint, mint, basil and coriander
- steamed jasmine rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stir-fry the chicken in the oil, with the garlic, ginger and turmeric and green curry paste. When it is cooked through and well-coated, deglaze with fish sauce and add coconut milk.
Add the vegetables and bring to simmering point. Cook for a few minutes.
Add the fresh herbs and serve over steamed jasmine rice.