I just knocked this up today with some stuff i had in the cupboards and fridge and was really impressed with the result (so were the family) so i thought id share it with you all here.
This feeds 4 people, increase or decrease the ammount of chicken and vegetables acording to numbers and appetites but keep the sauce and marinade ingredients the same.
Ingredients:
For the marinaded chicken:
4 boned chicken breasts
juice and zest of one lime
2 cloves of garlic crushed
1 small Thai chillie (replace with two larger chilies if Thai chillies arent available)
1 teaspoon of Nam pla (Thai fish sauce)
1 tablespoon of chopped fresh coriander
4 small heads of Pak choi or similar vegetable with the root trimmed and leaves seperated
For the Curry:
100ml of coconut milk
1 teaspoon of Thai yellow curry paste (substitute green curry paste if you cant get yellow)
1 teaspoon of Nam pla
2 tablespoons of chopped fresh coriander
1 red pepper chopped into 1" pieces
1 yellow pepper chopped into 1" pieces
half a bunch of spring onions trimmed and halved
100 grams of baby corns
100 grams of mange tout (could be substituted for chopped French beans or sugar snap peas)
Method:
Start by making the marinade, you want to make this as far ahead as you can to allow the flavours to really soak in, ideally make it the day before and store in the fridge.
Combine the lime juice and zest, chillie, garlic, coriander and Nam pla in a bowl and mix well, add the chicken breasts turning them so they get a good coating on each side, cover and place in the fridge until needed. Dont worry about the pak choi for now, you will need this later.
Next make the curry sauce, mix the curry paste, coconut milk, Nam pla and corainder in a small saucepan and bring up to a simmer, allow it to simmer for a few minutes and then remove from the heat and set aside for the flavours to infuse.
When you are ready to cook remove the chicken breasts from the fridge and place them under a medium hot pre heated grill, or better into a ready warmed char grill pan, cook for around 10 minutes each side or until each breast is cooked through. After the first 10 minutes heat some oil in a wok or large frying pan and throw in all the vegetables (but NOT the pak choi) and stir fry for about 5 minutes, when the 5 minutes are up stir in the sauce and leave on the lowest heat possible until you are ready to serve.
Meanwhile steam the pak choi for 4 minutes using a bamboo steamer or equivilent.
Serve the chicken breast sliced on a bed of the steamed pak choi in the center of the plate and surround with a circle of the vegetable curry, serve with pleanty of boiled white rice (if you want to really impress guests serve a timbal of rice on each plate) and a chilled light lager or white wine.
This feeds 4 people, increase or decrease the ammount of chicken and vegetables acording to numbers and appetites but keep the sauce and marinade ingredients the same.
Ingredients:
For the marinaded chicken:
4 boned chicken breasts
juice and zest of one lime
2 cloves of garlic crushed
1 small Thai chillie (replace with two larger chilies if Thai chillies arent available)
1 teaspoon of Nam pla (Thai fish sauce)
1 tablespoon of chopped fresh coriander
4 small heads of Pak choi or similar vegetable with the root trimmed and leaves seperated
For the Curry:
100ml of coconut milk
1 teaspoon of Thai yellow curry paste (substitute green curry paste if you cant get yellow)
1 teaspoon of Nam pla
2 tablespoons of chopped fresh coriander
1 red pepper chopped into 1" pieces
1 yellow pepper chopped into 1" pieces
half a bunch of spring onions trimmed and halved
100 grams of baby corns
100 grams of mange tout (could be substituted for chopped French beans or sugar snap peas)
Method:
Start by making the marinade, you want to make this as far ahead as you can to allow the flavours to really soak in, ideally make it the day before and store in the fridge.
Combine the lime juice and zest, chillie, garlic, coriander and Nam pla in a bowl and mix well, add the chicken breasts turning them so they get a good coating on each side, cover and place in the fridge until needed. Dont worry about the pak choi for now, you will need this later.
Next make the curry sauce, mix the curry paste, coconut milk, Nam pla and corainder in a small saucepan and bring up to a simmer, allow it to simmer for a few minutes and then remove from the heat and set aside for the flavours to infuse.
When you are ready to cook remove the chicken breasts from the fridge and place them under a medium hot pre heated grill, or better into a ready warmed char grill pan, cook for around 10 minutes each side or until each breast is cooked through. After the first 10 minutes heat some oil in a wok or large frying pan and throw in all the vegetables (but NOT the pak choi) and stir fry for about 5 minutes, when the 5 minutes are up stir in the sauce and leave on the lowest heat possible until you are ready to serve.
Meanwhile steam the pak choi for 4 minutes using a bamboo steamer or equivilent.
Serve the chicken breast sliced on a bed of the steamed pak choi in the center of the plate and surround with a circle of the vegetable curry, serve with pleanty of boiled white rice (if you want to really impress guests serve a timbal of rice on each plate) and a chilled light lager or white wine.