Thai Green Chicken Curry with Cucumber & Mango salad (Serves 6)es 6)

Ingredients

• 1kg Chicken thigh (Diced)
• 1 jar Valcom Green Curry Paste
• 1 red capsicum (remove seeds, sliced)
• 1 Brown onion (sliced)
• Handful green beans (tops off)
• Handful snow peas (tops off)
• 1 cup Shallot
• 1 tbsp garlic
• 1 tsp brown sugar
• 2 tbsp olive oil
• ½ cup chicken stock
• 1 can Coconut cream
• 1 lime (garnish)
• ½ handful Thai or Sweet Basil (garnish)
• 3 cups jasmine rice
• For The Cooling cucumber & mango Salad...
• 1 Cucumber
• 1 Mango
• ½ red capsicum
• ½ Red onion
• 1 cup Coriander
• 1 tsp Brown sugar
• 1 tbsp sweet chilli sauce
• 1 tbsp Squid brand fish sauce
• 1 tbsp Lime juice
• Salt
• Pepper

Method

1. Rinse rice repeatedly until water runs clear, put in rice cooker and turn on.
2. In a large pot, heat 2 tbsp olive oil and add onion, beans, and capsicum. Sweat off for a minute and add brown sugar, and whole jar of Valcom green curry paste and cook out for another minute.
3. Pour half cup chicken stock into the jar, return lid and shake to get the last of that paste out and pour into pot.
4. Add chicken thighs, shallot, and stir for another minute.
5. Add 1 can of coconut cream, stir, and simmer for 10 or so minutes. Serve in bowl with basil sprig on top.
6. Tip: If you like a thicker sauce, then in a separate saucepan add 1 tbsp butter and 1 tbsp plain flour, melt, mix and cook out a little, then add a ladle of your curry sauce and mix well to dissolve flour and butter. Add the lot back to your sauce and mix well.
7. For The Cooling cucumber & mango Salad
8. In a bowl mix brown sugar, lime juice, sweet chilli, fish sauce and keep to the side.
9. Use potato peeler to make cucumber ribbons, if too long, cut them down. Slice mango and capsicum into thin strips, rough chop coriander, fine dice red onion, and mix in a bowl. Salt and pepper to taste.
10. Add sweet sauce and serve as nice, fresh, cooling side salad.

Product used in recipe

• Valcom - Valcom Curry Paste Green
• Squid Brand - Fish Sauce