What we had for dinner tonight...

Thai chicken curry

SERVES 4 PREPARATION TIME 20 mins COOKING TIME 20 mins

Ingredients

1 tbsp plain flour

Ÿ 800g chicken breast fillets, cut into 2cm cubes

Ÿ 2 tbsp canola oil

Ÿ 6 spring onions, finely sliced

Ÿ 150g button mushrooms, sliced

Ÿ 4 tbsp Ayam Brand Thai green curry paste

Ÿ 400ml can coconut cream

Ÿ ½ cup frozen peas

Ÿ Grated rind and juice of 1 lime

Ÿ 2 cups Basmati Rice

Ÿ Garlic Pappadums

Ÿ Naan Bread

Method

1. Season the flour with salt and pepper. Toss chicken pieces in the seasoned flour, then shake off excess.

2. Heat oil in a large frypan over high heat. Cook the chicken in batches, for 5-6 minutes or until golden brown on all sides. Add spring onions and mushrooms and cook for 1 minute.

3. Add the curry paste and cook, stirring, for 1 minute, then add the coconut cream, peas, lime juice and rind. Reduce heat to low and simmer for 5 minutes.

4. Serve with Basmati Rice, Naan Bread and Pappadams.

Note This recipe did specify 2 kaffir lime leaves (can be found at Safeway) as well as 2 tbsp fresh chopped coriander (added step 3 with other ingredients, then removed once simmered for 5 mins), which I did not include when I made the dish. And it was also originally a pie dish, however when it was made, we deemed it too spicy for a pie and served it with freshly made rice, pappadams and naan bread. Yum!!!