The Good Life Show recipe Thai Green Curry & Fragrant Lime infused Jasmine rice

Thai Green Curry with Chicken-styled pieces and Veg with Fragrant Lime infused Jasmine rice

An easy and fragrant plant-based curry recipe from Deena Naidoo, MasterChef SA Season 1

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Course Dinner, Lunch, Main Course

Cuisine Thai

Servings 4

Ingredients

4 tbsp Odourless Coconut Oil
250 grams Chicken Style pieces
1 can Coconut cream (400ml)
2 ½ tbsp Green Thai Curry Paste
1 tbsp Vegetarian Oyster Sauce
200 ml Simple Truth Unsweetened Almond Milk
1 ½ tbsp Brown sugar
1 tbsp Cornflour

Veggies

2 C McCain Asian Stir Fry Vegetable Mix
2 Baby Marrow sliced into wheels
½ Red Onion cut into 15mm squares
½ White Onion cut into 15mm squares
2 tbsp Fresh Basil Chopped
3 tbsp Cashew Nuts roughly chopped

Rice

2 C Jasmine rice (cooked to supplier’s instructions)
1 tsp Zest of Lime

Instructions

In a large mixing bowl Mix together ingredients 3 - 8 and keep aside.
Fry Chicken Style pieces with 2 Tablespoons coconut oil and 1 teaspoon Green
Curry paste.
Fry till lightly brown, remove and set aside.
In a separate pan stir fry all vegetables (except Basil and Cashews).
Remove when par cooked and set aside.
Mix together in a large wok or similar the Veggies, Chicken Style pieces and
prepared liquid.
Bring to a slight simmer and allow the mixture to thicken (cornstarch will activate the thickening).
Remove from heat source and garnish with Cashews and fresh Basil.
Serve with Jasmine Lime rice (while rice is cooked and still hot mix in the zest of lime, cover and allow lime fragrance to infuse into the rice).

Keywords Deena Naidoo, easy plant based recipe, healthy curry recipe, Nokwanda Mthembu, plant based, plant based curry, plant based thai curry, thai recipe, vegan chicken curry, vegan curry

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