The first time I made this some of my friends told me I should open a restaurant.
This is a oldie but a goodie. One you will want to cook time and again. So easy and so yummy.
Ingredients Serves 5
500g Chicken Thigh Skinless and boneless
2Tb Peanut Oil\
2Tb Jungle Curry Paste
1 Large Red Chili Diced
1Tb Kaffir Lime Leaves
1Tb palm Sugar grate
2Tb Coriander leaves
1Tb Black peperpcorns
400g Mixed Asian Vegetable (chestnuts, bamboo shoots, baby corn)
250g Snow Peas Top and Tail
1 zucchini sliced on diagonal
Serve with Steamed Jasmine Rice 1/3-1/2 Cup serve per person
Garnish: Coriander Fresh leaves
Cook rice by absorption method in microwave for 10 -15 minutes on high(1 cup raw rice to 2 cups water) don’t drain water. Fluff with fork and keep lid on until serving time.
Cook remaining ingredients except the vegetables, in wok until chicken is cooked through stir frying all the time to make sure everything is cooked through. Add vegetables in the last 5 minutes and stir through with sauce coating everything.
Serve rice in ramekin then turn upside down in middle of serving plate and top with coriander leaf.
Spread the curry chicken around the rice evenly.
If meal has cooled down simply reheat for 1 minute on high in microwave each plate.