Chicken

Turmeric, coconut chicken and Thai basil curry

Name: Turmeric, coconut chicken and Thai basil curry recipe
Ingredients: 6cm knob of ginger, peeled and sliced; 10-12 garlic cloves, peeled; 60g fresh turmeric, scrubbed and sliced; 150ml vegetable oil; 1 large brown onion, finely chopped; 1 tbs dried chilli flakes; 2 cups (400g) basmati or short-grain rice; 3 roma tomatoes, cored, deseeded and finely chopped; 400ml tin coconut cream; 2 tsp garam masala; 1-2 tbs grated palm sugar or brown sugar, to taste; 2-3 tbs fish sauce, to taste; 2 kaffir lime leaves, finely shredded or torn; 300g skinless chicken thigh fillets, trimmed and cut into 2.5cm pieces; 1 bunch of Thai basil, leaves picked; 2 limes, cut into cheeks; ½ jap pumpkin, cut into wedges; Olive oil, for dressing; Sea salt; Black pepper

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Fragrant with Thai bail, kaffir lime leaves and turmeric, this curry has become a favourite for everyone who has tried it. We do many variations, substituting fish, prawns, eggplant, or other vegetables for the chicken. The sauce suits anything that doesn’t quite require hours of cooking and is mildly spiced to suit most palates. Recipe extracted from Two Good Cookbook Two.

6cm knob of ginger, peeled and sliced
10-12 garlic cloves, peeled
60g fresh turmeric, scrubbed and sliced
150ml vegetable oil
1 large brown onion, finely chopped
1 tbs dried chilli flakes
2 cups (400g) basmati or short-grain rice
3 roma tomatoes, cored, deseeded and finely chopped
400ml tin coconut cream
2 tsp garam masala
1-2 tbs grated palm sugar or brown sugar, to taste
2-3 tbs fish sauce, to taste
2 kaffir lime leaves, finely shredded or torn
300g skinless chicken thigh fillets, trimmed and cut into 2.5cm pieces
1 bunch of Thai basil, leaves picked
2 limes, cut into cheeks

Roast Pumpkin

½ jap pumpkin, cut into wedges
Olive oil, for dressing
Sea salt
Black pepper

Method

1.

Place the ginger, garlic, turmeric, and vegetable oil in a blender (or use a stick blender) and blitz to a smooth paste. Transfer to a medium heavy-based saucepan, add the onion and chilli flakes and cook over medium heat, stirring regularly with a flat-bottomed wooden spoon, for 40 minutes or until very soft and fragrant.
2.

Meanwhile, for the roast pumpkin, preheat the oven to 200°C and line a baking tray with baking paper. Place the pumpkin wedges on the prepared tray in a single layer, drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until tender, darkly golden, and caramelised. Cook rice accordingly to packet instructions.
3.

Add the tomato to the onion mixture and bring to the boil. Add the coconut cream, garam Masala, sugar, fish sauce and kaffir lime leaf and return to the boil. Taste and adjust the seasoning if necessary. Reduce the heat to a simmer, add the chicken and poach gently, stirring occasionally, for about 10 minutes until just cooked through.
4.

Add the Thai basil, saving a few leaves for garnish if you like. Serve over rice with the pumpkin wedges and a squeeze of lime.