Howzat with Daryl & Thai Green Curry Chicken...

We had a very busy weekend. We had friends from Adelaide come to stay the weekend and also had another couple stay with us on Saturday night. We had a function on in our small town which we all attended - Daryl Braithwaite performed at our Mayoral Charity Cabaret (proceeds to our local hospital). We helped sponsor the event to we got to meet Daryl after the show. He still has a very good voice and was a very friendly guy and he and his band put on a good show. Lots of Aussie women would remember him as the front man for the group, Sherbet in the 70's. He's 63 years old now!
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Sunday night, after our guest had left to head back to Adelaide, Gus and I cooked up this Thai Curry for dinner. I did all the prep work then he put it all together. It is a delicious recipe - so flavoursome. You really get the 'hot/sweet/sour' combo with this one. Give it a go, you won't be disappointed!
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Thai Green Curry Chicken
(serves 6)
Preparation time: 30 minutes
Cooking time: 15 minutes

Ingredients
Set out all ingredients ready to go…

1 kg chicken breast, sliced medium thick
4 cloves garlic, chopped
1 tablespoon ginger, grated
4 tablespoons good Green Curry Paste
2 tablespoons palm sugar, shaved/chopped
1 tablespoon fish sauce

6 Thai basil leaves
2 kaffir lime leaves, finely sliced & 1 tablespoon lime juice
1 tablespoon olive oil
100 mls vegetable stock
400 mls coconut cream
big handful of snow peas, sliced
300 gms bamboo shoots (&/or bean shoots)
300 gms fresh green beans, topped, tailed and halved
1 carrot, sliced (be creative – flowers, half moons, angle cut)
1 large onion, finely sliced
1 large zucchini, sliced

Method

Mix together chicken breast & curry paste in medium bowl. Set aside to marinate.
Combine onion, garlic & ginger in a bowl. You are ready to wok!
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Heat oil in the wok, add onion, ginger & garlic, stir-fry until onion is just browned. Add 200mls of the coconut cream to wok and mix for 60 seconds.
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Add meat & paste mixture to wok, mix with the coconut mixture on high for 2 minutes. Toss in carrot, beans, bamboo shoots & zucchini, stir-fry, add stock and cook for 2 minutes.
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Add remaining coconut cream, reduce heat to simmer and cook gently uncovered for approx. 8 minutes or until curry mixture thickens slightly and chicken is cooked through. Stir regularly while curry is simmering.
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Add kaffir lime leaves, lime juice and Thai basil. Add in palm sugar and fish sauce. Leave to simmer 2 minutes before serving.
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Serve with fragrant jasmine rice
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Cheers - Joolz