After last week’s cookery class, I just wanted to continue eating curries all week long. So I whipped this one up for Sam the other day. It’s safe to say, we were both big fans. And I am going to be totally honest, a lot of the vegetables I used in this recipe were frozen. Frozen corn, even frozen ginger. And it still tasted fresh and delicious.
The leftovers were even better than the dinner the night before!
Ingredients:
For the rice:
1 (14 ounce) can of light coconut milk
1 1/2 cups of rice
1/2 cup of water
1 tablespoon fresh ginger, grated
2 tablespoons fresh basil, chopped
juice of 1 1/2 limes
salt
For the curry:
500 g of chicken, diced
2 bell peppers, chopped
1 1/2 cups of corn
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
2 tablespoons rapeseed oil
3 tablespoon thai red curry paste
1 tablespoon spicy curry powder
1 (14 ounce) can of light coconut milk
1 teaspoon sesame seed oil
juice of 1/2 a lime
1/2 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
Instructions:
For the rice:
In a medium pot bring the coconut milk to boil. Then stir in everything else. Lower the heat and cook for 10 minutes. Next, cover the pot and remove it from the heat. Leave it covered without opening it for 20 minutes. Then fluff the rice with a fork and salt to taste.
For the curry:
For a bit of a healthier dish poach your chicken. Add chicken to a large pot, cover with water and boil for about 6 minutes. Drain.
Add the chicken to a large pan along with the bell peppers, corn, ginger, garlic and rapeseed oil. Sauté for 10 minutes.
Then mix in the curry powder and the curry paste and toss until everything is thoroughly coated.
Stir in the coconut milk, sesame oil and lime juice. Bring everything to a boil and cook for about 5 minutes until the sauce has thickened.
Remove from the heat and stir in the cilantro and the basil.
Do you like curry? What about coconut milk?
