Serves 4
Prep: 30 min
Cook: 30 min
Ingredients
500g baby Jersey Royal or other small new potatoes
200g green beans
750-900g chicken thigh fillets
1 large garlic clove
15g fresh ginger
1 tbsp vegetable oil
4 shallots, approx
75g in total
35g sachet or
2 tbsp Massaman curry paste
165g tin coconut cream
1 tbsp Thai fish sauce
50g salted, roasted cashew nuts
2 limes
Few sprigs of coriander
Boil the potatoes in salted water until tender. Trim the green beans, snap in half and boil for 1 minute in salted water. Drain but reserve 8 tbsp cooking water. Slice down the fillets, cutting each one into large bite-size strips, approx 5cm x 2cm. Peel and chop the garlic and ginger and liquidise with 3 tbsp cooking water. Heat the oil in a spacious, heavy-bottomed, lidded pan and gently soften the shallots, allowing about 8 minutes until soft and golden. Push to the sides, increase the heat and quickly brown the chicken. Stir back the shallots and add the garlic, ginger and curry paste. Let it bubble up for a couple of minutes, then add 2 tbsp coconut cream and stir thoroughly for 2 more minutes. Add the rest of the coconut cream, the fish sauce and remaining bean water. Establish a steady simmer over a low heat, cover and cook for 10 minutes before adding the potatoes and beans. Stir well, cover again and cook for a further 10 minutes or until thick and creamy. Taste and adjust the seasoning with lime juice. Coarsely crush the cashews. Garnish the curry with cashews and coriander, and serve with rice and a lime wedge.
Boil the potatoes in salted water until tender. Trim the green beans, snap in half and boil for 1 minute in salted water. Drain but reserve 8 tbsp cooking water. Slice down the fillets, cutting each one into large bite-size strips, approx 5cm x 2cm. Peel and chop the garlic and ginger and liquidise with 3 tbsp cooking water. Heat the oil in a spacious, heavy-bottomed, lidded pan and gently soften the shallots, allowing about 8 minutes until soft and golden. Push to the sides, increase the heat and quickly brown the chicken. Stir back the shallots and add the garlic, ginger and curry paste. Let it bubble up for a couple of minutes, then add 2 tbsp coconut cream and stir thoroughly for 2 more minutes. Add the rest of the coconut cream, the fish sauce and remaining bean water. Establish a steady simmer over a low heat, cover and cook for 10 minutes before adding the potatoes and beans. Stir well, cover again and cook for a further 10 minutes or until thick and creamy. Taste and adjust the seasoning with lime juice. Coarsely crush the cashews. Garnish the curry with cashews and coriander, and serve with rice and a lime wedge.
Oh, that looks delicious. I'm going to have to make lunch plans for the Thai restaurant up the street ...
ReplyDeleteMy kind of cuisine. Thanks for sharing.
ReplyDeleteI shall make this dish (promise), AND
add the cashews.
(I like these kinds of posts. Delicious food is always a hit with me -- recipe, and photo.)
Justine, this looks really yummy. I'll have to give it a try.
ReplyDeleteThat does look delicious! Thanks for sharing the recipe, Justine.
ReplyDeleteThis looks so yummy Justine!
ReplyDeleteThank you for sharing the recipe here.
Yummo !! Looks delicious, and sounds good. Can't beat a good curry and they are pretty easy, except if you go to the trouble of making your own curry paste, then it is a bit more involved, but even thats not hard if you use a food processor.........purists would say no, it can only be done in a pestle and mortar. Well if it has enough chilli in it I wouldn't know . Your photo is wonderful, and thanks for sharing the recipe. xx
ReplyDeletewell, i don't eat chicken but that does look good :) i am a terrible food photographer--your shot is great!
ReplyDeleteOMG...I have got to try this! This looks amazing!
ReplyDeleteMmm... yummy!
ReplyDeleteI am going to make this....YUM! Your photo of it makes my mouth water. : )
ReplyDeleteOh wow... I definitely need to make this!
ReplyDeleteThat looks delicious! Thanks for sharing the recipe :-)
ReplyDeleteThat looks so yummy! I just might have to give it a try!
ReplyDeleteLooks good Martha : )
ReplyDeleteI'm not a fan of curry, but I suppose I could call it Thai Chicken instead and just leave it out...of course there's all that converting of measurements too. Hmmmm.
Hope it was as good tasting as it is good looking.
Oh, this recipe looks and sounds delicious, Justine!
ReplyDeleteThat just looks delicious...mouthwatering click!
ReplyDeleteThis looks very yummy Justine! I love thai and I love chicken. I think I will try this recipe.
ReplyDeletexo Catherine
Looks yummy Justine! Thanks for sharing!
ReplyDelete