Authentic Thai curry with coconut milk

Ideas
4 servings Prep: 20 mins, Cooking: 15 mins
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This recipe includes ingredients that are known to boost your immune system.

By Food24 May 04 2015
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Ingredients (22)

1 coconut milk
150 g shiitake mushrooms — sliced
3-4 chicken breast fillets — cut into pieces
150 g broccoli — tender stem
rice — fragrant Thai, to serve
fresh coriander — to serve
YELLOW CURRY PASTE:
1 lemongrass — chopped
2-3 red chilli — deseeded and chopped
1 onion — small, chopped
5 cm fresh ginger — peeled, chopped
3 garlic — cloves, chopped
5 ml coriander — ground
5 ml cumin — ground
2.5 ml cumin — seeds
1.5 ml cinnamon — ground
15 ml fish sauce
2.5 ml shrimp paste — (or fish sauce)
5 ml turmeric — ground or fresh, grated
1.5 ml white pepper
15 ml brown sugar — or palm sugar
45 ml lemon juice — or fresh lime juice
10 ml tomato paste
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Method:

Make the yellow curry paste by blending all the ingredients together in a small food processor or pestle and mortar. Add a little coconut milk until the mixture forms a smooth paste.

Heat a wok over high heat and add 20-30ml of the curry paste and about 30ml of the remaining coconut milk. Fry until fragrant.

Add the mushrooms and remaining coconut milk and stir-fry for 4-5 minutes. Add the chicken and broccoli and stir-fry for another 4-5 minutes, or until cooked. Serve on a bed of rice, garnished with fresh coriander.

Text and image: Ideas magazine

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