Method
Ingredients
Ingredients
- 3 packs of Tilda Steamed Lime Coriander Basmati or Tilda Steamed Coconut Basmati
- 4 cloves of garlic, peeled, roughly chopped
- 2 shallots, peeled roughly chopped
- 1 5cm piece of ginger, peeled roughly chopped
- 2 lemongrass stalks, trimmed
- 2 green chillies
- 1 teaspoon of ground cumin
- 2 large handfuls of fresh coriander leaves
- Juice of 1 lime
- 6 boneless chicken thighs cut into strips
- 2 tbsp of ground nut oil or oil of your choice
- 200g of mixed oriental mushrooms, roughly chopped
- 1 tin of coconut milk
- 400ml of chicken stock approx.
- 6 kaffir lime leaves
- 200g of mangetout
- 150g of pack choi, roughly chopped
Method
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Make the curry paste by placing the garlic, shallots, ginger, lemongrass, chilies, cumin, half of the coriander into a food processor and blitzing until finely chopped
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Add the lime juice and blitz again
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Heat the oil in a large pan and cook the chicken for 5-6 minutes on a medium heat until turning golden, transfer to a plate
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Add the mushrooms to the pan and fry for 3-5 minutes until golden - transfer to the plate with the chicken
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Reduce the heat and add the paste to the pan and cook for 4-5 minutes, stirring, pour in the coconut milk, stock and add the lime leaves. Turn up the heat and bring to the boil. Simmer for 10 minutes
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Add the chicken and mushrooms and cook for 5 minutes, adding the mangetout and pak choi for the last 2 minutes of cooking
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Sprinkle on the remaining coriander leaves
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Serve with the cooked rice and lime wedges
