Baked Chicken Curry with Beans and Snow Peas
Chicken breast is cut into pieces, browned in a pan, a quick Thai-style curry paste and coconut milk are added and then it is placed in the oven and baked. Blanched beans and snow peas are added and it is served with rice and basil leaves.
Preheat the oven to 200°C
Use a rice cooker to cook the rice or, place the rice into a saucepan and add enough water to come 1.5cm above the level of the rice. Bring to a boil then move to your smallest stove element, cover and turn the heat to the lowest setting.
Cook without uncovering for any reason for 20 minutes.
Remove from the heat and without uncovering, allow to stand for 5 minutes.
Uncover and gently fluff up the rice with a fork. Cover and reserve.
Meanwhile, put the sugar, garlic, chilli flakes, ginger, turmeric, fish sauce and soy sauce into a small food processor and process until smooth. This is the curry paste. Reserve.
Heat the oil in a deep frying pan over moderate heat and brown the chicken pieces.
Add the curry paste and stir fry 2-3 minutes being careful it doesn’t burn.
Add the coconut milk, mix well and place in the oven for 20 minutes or until bubbling and the chicken cooked.
Drop the beans into a saucepan of boiling water and boil gently for 3 minutes.
Add the snow peas, mix well and drain.
Remove the chicken from the oven and add the vegetables and the lime juice.
Serve on the rice with the basil sprinkled on top.
350g Jasmine rice
35g Palm sugar, crushed or grated
4 Cloves garlic, sliced
A Large pinch of chilli flakes
40g Ginger, peeled and sliced
¼ Teaspoon ground turmeric
45ml Fish sauce
15ml Japanese soy sauce
15ml Vegetable oil
800g Skinned boned chicken breasts, cut into 4cm pieces across the grain of the meat
2 Kaffir lime leaves
425ml Coconut milk
150g Beans, stalk ends cut off
200g Snow peas, stalk ends cut off
15ml Fresh lime juice
8g Basil leaves