Part Stew, part soup meet half way to this gloriously balanced slow cooked meal.
|4||Maple Leaf Prime skinless chicken thighs|
|4||Maple Leaf Prime skinless chicken legs|
|2 tbsp||vegetable oil|
|3 tbsp||red thai curry paste|
|1 can||(398 ml) full fat coconut milk|
|3/4 cup||chicken stock|
|1 tsp||fish sauce|
|1||stick lemon grass|
|Juice 2 limes|
|1||large carrot, thin strips|
|1 cup||fresh green beans, trimmed|
|1||small red pepper, thin strips|
|1/4 cup||cilantro, chopped|
Heat oil in a large deep skillet with a tight fitting lid. Working in batches brown chicken on both sides until golden brown, about 2 to 3 minutes per side. Remove onto a platter and keep warm. In the same skillet add onions and cook until fragrant and translucent. Add curry paste and stir frequently for about 2 to 3 minutes. Add ginger and garlic and lemon grass and stir for 1 additional minute. Pour coconut milk and chicken stock and fish sauce into pan and combine. Cover with lid and cook on low for about 20 minutes. Uncover and add beans, carrots and red peppers. Cover with lid and cook for an additional 30 to 40 minutes. When ready to serve add lime juice, cilantro and season with salt and pepper.
Serve over Jasmine Rice.
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