serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tbsp fish sauce
- 1 2 cm piece of ginger
- 15 g palm sugar
- 1 garlic
- 3 green chillies, seeds removed
- 1 Lemongrass, finely chopped
- 2 spring onions, roughly chopped
- ½ cup cashews
- 2-3 lime leaves
- 400 g chicken thighs, diced
- 1 cup chicken stock
- 300 g coconut milk
- 1 green chilli, sliced
- ½ bunch coriander, roughly chopped
Instructions
Add coriander and cumin seeds to a pan and toast until aromatic.
Add fish sauce, ginger, palm sugar, garlic, chilli, spices, lemongrass, spring onions, cashews and lime leaves to a small blender and blitz until it forms a paste.
In a medium pot over medium heat, add the curry paste and cook until aromatic. Add in chicken and continue to cook for 5 minutes. Add in chicken stock and reduce by half, approximately 5 minutes. Add in coconut milk, chilli and coriander leaves, simmer for 5 minutes and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
