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2 Servings
INGREDIENTS FOR THE PASTE
2 garlic cloves
1 banana shallot
4 cm ginger
3 kaffir lime leaves
1 stalk lemongrass
2 green bird eye chillies
½ tsp turmeric
Handful of large thai basil leaves
15 g coriander
1 lime
1 tbsp light soy sauce
INGREDIENTS FOR THE CURRY
1 tbsp sesame oil
2 free range chicken breast, about 280g
120 g mix of oyster and shiitake mushrooms
400 ml coconut milk
300 ml fresh chicken stock
100 g baby corn
100 g sugar snaps
100 g bean sprouts
Sliced red chilli and extra herbs to garnish
Rice and lime to serve
Allergens are marked in bold
Step 1
Start with making the curry paste. Roughly chop the garlic, shallot and the lemongrass. Place in a food processor or small blender and blitz.
Step 2
Half the chillies, peel the ginger and roughly chop add to the blender along with the thai basil leaves, 2 of the lime leaves and the coriander, stalks too. Add in the juice of the lime and all the remaining paste ingredients and blitz until a thick green paste forms.
Step 3
In a medium sautee pan, heat the sesame oil on a high heat. Cut the chicken into strips and add to the hot oil to brown. Roughly tear the mushrooms and add to the pan to.
Step 4
Once they have both started to colour turn the pan down so as not to over colour and stir through the curry paste. Stir to coat completely and cook for a further couple of minutes.
Step 5
At this point add in the chicken stock and the coconut milk, zest in the lime and bring to a boil. Turn the heat down and simmer for 20 minutes. After this time,half the corn lengthways and add to the pan. Chop any large sugar snaps in half too and add in.
Step 6
Cook for 2 minutes and then stir in the bean sprouts for a further minute. Serve with steamed rice, lime wedges and garnish with chillies, coriander and thai basil.