Green chicken and prawn curry

Chicken and prawn curry with a difference

INGREDIENTS

Vegetable oil

1 onion, diced

1 cup (375ml) chicken stock

3 chicken breast fillets, diced

can (115g) bamboo shoots (optional)

1 packet (175g) mange tout

1 packet (400g) baby marrows, roughly chopped

3-4 lime leaves

8-12 prawns, cleaned and deveined

Curry paste:

1 lemongrass stalk, outer leaves removed and chopped

3-4 garlic cloves

1-2 green chillies (adjust to taste)

red onion, chopped

1 x 5cm knob ginger, peeled and chopped

cup (125ml) coriander leaves and stems roughly chopped, extra for serving

cup (125ml) basil

tsp (3ml) ground coriander

tsp (3ml) ground cumin

tsp (3ml) ground white pepper

cup (60ml) fish sauce

1 tsp (5ml) shrimp paste

Juice (about 45ml) of 3 limes

1 tbsp (15ml) brown sugar

2 cans (400g each) coconut milk

METHOD

Place lemongrass, garlic, chilli, red onion, ginger, coriander, basil, ground coriander, ground cumin, white pepper, 3 tbsp (45ml) fish sauce, shrimp paste, juice (30ml) of 2 limes, 1 tsp (5ml) brown sugar, cup (60ml) coconut milk in a processor. Blitz into a curry paste and set aside.

Heat 2-3 tbsp (30-45ml) oil in a large saucepan or wok. Add onion and cup (60ml) curry paste and fry for 2 minutes.

Add remaining coconut milk and the stock and simmer. Adjust taste with extra shrimp paste if necessary.

Add chicken, bamboo shoots, vegetables and lime leaves. Simmer uncovered for 15 minutes, or until cooked through.

Add prawns, remaining fish sauce, lime juice and brown sugar.

Simmer for another minute, or until prawns just turn pink.

Serve with lime wedges and rice.