Red Curry Broth w Chicken & Greens

CREAMY RED CURRY BROTH W CHICKEN & GREENS

An aromatic big bowl of goodness. The red curry broth is seasoned w lime and sugar, made silky with coconut cream, and generously poured over perfectly cooked chicken thigh and sautéed greens.

The kind of dinner that fills you up and makes you feel so satisfied.

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Ingredients

Method

Equipment: Medium pot for broth, small pot for rice, skillet / fry pan for the chicken and greens

For the rice

Rinse the rice, or skip this step. Place 2 cups of rice and 3 cups of water in a small pot, bring to the boil, then reduce to a simmer, cover with a lid and cook for 12-14 minutes. There should be no water left, and the rice should be tender.

For the chicken and Greens

Place all the chicken marinade ingredients in a bowl, mix well. Add the sliced chicken and coat well in the marinade. Allow to sit for at least half an hour.

In a medium sized Pot, heat up a little bit of oil. Add the chicken and cook for 10-12 mins, until charred on the outside and cooked through on the inside. Remove from the pot.

To the same pot, add the greens. Pour a splash of water and place the lid on. Allow to cook for 3 minutes , then remove all the greens.

For the broth

In the same pot , add a little bit of oil and cook the garlic and ginger over medium heat. Stir for 30 seconds, then add the curry paste. If it’s too thick, add a splash of water. Cook for 1 minute.

Add the stock, coconut cream, brown sugar, fish sauce and lime juice. Mix well and taste, adjust accordingly. Remove the pot from heat.

When ready to serve, Spoon the rice into the bowls. Add the chicken and greens, pour the broth over the top and add a squeeze of lime.

You’re ready to eat a delicious bowl of zesty creamy chicken and rice goodness !!

With the leftovers, keep the broth separate to the solid elements. Will keep for 3 days refrigerated.

Serves 3 - 4

For the chicken

1 tsp Corriander powder

1 tsp brown sugar

1/2 tsp salt

1/2 tsp white pepper

1 tbs red curry paste

2 tbs vegetable oil

500g chicken thigh, cut into thirds against the grain

For the broth

1 tbs ginger, minced

4 garlic cloves, minced

1 tbs red curry paste

2 cups vegetable / chicken stock

200 ml coconut cream

1 tsp brown sugar

1 tbs fish sauce

1 tbs lime juice , plus a squeeze for serving

1 bunch broccolini , chopped in half

200g green beans , sliced lengthways