Green Crispy Chicken Curry

SERVES 4

INGREDIENTS: 
FOR THE CHICKEN:
8 chicken thighs
olive oil
salt and pepper
2tbsp sesame seeds
2tbsp runny honey
FOR THE CURRY SAUCE:
2cm fresh ginger
2 limes
2 red chillies, deseeded
1 bunch fresh coriander
4 cloves garlic
1 stick lemongrass, outer leaves discarded
1 small bunch spring onions
sesame oil
olive oil
300ml chicken stock
200g fine green beans/sugar snap peas
400ml coconut milk
soy sauce
FOR THE NOODLES:
250g rice noodles
1 lime
TO SERVE:
Sweet chilli sauce
lettuce, shredded
soy sauce
a few sprigs of coriander

METHOD:
1. Place one large and one slightly smaller frying pan over a high heat.

2. Place the chicken thighs, skin side down, into the larger frying pan. Drizzle with olive oil and season with salt and pepper. The chicken will take about 20 minutes to cook through- turn the thighs every minute or so throughout the cooking time.

3. Put a sheet of greaseproof paper over the chicken and position the smaller frying on top. 
Place something heavy into the smaller pan to weight it down, such as a pestle and mortar.

4. Place the ginger, chillies, coriander,  garlic, lemongrass and spring onions in a food processor. Blend to a paste, adding a drizzle of sesame and olive oil as required.

5. Remove the smaller pan and greaseproof paper from the larger pan. Place the smaller pan over a medium heat. Drain away the fat from the large pan and turn the thighs over so they are skin side up. Add the sesame seeds to the smaller pan and toast until golden brown. Transfer the seeds to a small bowl.

6. Drain the fat away from the chicken again, wipe the pan with kitchen paper and reduce the heat. Add two tablespoons of the curry paste and toss to glaze the chicken. Turn the chicken over.

7. Heat the remaining curry paste a saucepan and stir in the chicken stock and green beans or peas. Add the coconut milk and bring to the boil.

8. Put the noodles in a heat proof bowl and cover with freshly boiled water. Once they are soft enough to eat, drain the noodles, rinse under cold water and drizzle with sesame oil, lime juice and a pinch of salt.

9. Once the chicken has cooked through, add the honey and toss, flipping the chicken over so that it is skin side down again.

10. Serve the chicken, noodles and curry sauce with the shredded lettuce, coriander, sesame seeds and chilli sauce and soy sauce.

Cod Korma

SERVES 4

INGREDIENTS:
2 tbsp korma paste
4 x 280g cod fillets, skin on
olive oil
4 spring onions, trimmed and finely sliced
200ml coconut milk
a few sprigs fresh coriander, leaves picked and stalks finely chopped
½ – 1 red chilli, finely sliced
1 lemon, cut into wedges


METHOD:
1. Spread a tablespoon of korma paste all over the flesh side of the fish fillets. Add a little olive oil to a large frying pan over a medium heat and add the fish, flesh-side down. Cook for 10 minutes, turning halfway once it has coloured.

2. Turn up the heat and add the greener half of the sliced spring onions to the pan with the fish. Stir in the remaining korma paste, coconut milk, coriander stalks and most of the chilli. Let it simmer for a couple of minutes, until the fish starts to flake apart. Add a little lemon juice to the sauce to taste.

Chickpea Curry

SERVES 4

INGREDIENTS:

1 1/2 tbsp coconut oil

3 spring onions, finely chopped

1 red pepper, chopped

1-2 leeks or courgettes, sliced

1/2 tsp salt

2 garlic cloves, minced

1 tsp ginger, grated

2 tbsp red or green thai curry paste

1/3 cup peas

1 can coconut milk

1 1/2 cups chickpeas
handful mushrooms, chopped

3 tbsp coriander

METHOD:

1. Heat the coconut oil in a pan over a medium heat, then stir in the spring onions, leeks/courgettes, red peppers and salt. Cover and cook for about 5 minutes, or until the vegetables have softened a little.
2. Add the garlic, ginger and curry paste and stir to coat. Cook for another 5 minutes, then add the peas and coconut milk.
3. Turn up the heat to bring the mixture to a boil, then reduce the heat, cover and cook for 5 minutes. Stir in the chickpeas, mushrooms and coriander and cook for a final 5 minutes. Serve with coconut rice.

Recipe from How Sweet Eats