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
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 GreenCurry 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 andprepared 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).