Winter is the perfect time of the year to experiment in the kitchen with your cooking because it’s not too hot and the nights are dark earlier! There’s also such amazing flavours in hot Winter dishes like curry, soups, slow cooked meat and more… We hope you make the most of your beautiful kitchens this Winter and create some wonderful new aroma’s that you may not usually cook throughout the rest of the year.
Checkout this Lemongrass and Coconut Chicken Curry recipe that we are loving at the moment, packed with flavour!
2 teaspoons peanut oil
8 small chicken thigh cutlets, skin-on
1 brown onion, finely chopped
2 garlic cloves, crushed
2cm piece fresh ginger, finely grated
1 stalk lemongrass (white part only), finely chopped
1 teaspoon MasterFoods® Turmeric Ground
1 long red chilli, thinly sliced
400ml can light coconut cream
1 1/2 tablespoons fish sauce
2 green onions, thinly sliced
1 1/2 cups bean sprouts
1/2 cup fresh coriander leaves
4 cups steamed jasmine rice, to serve
Heat oil in a large, deep frying pan over medium-high heat. Cook chicken, skinside down, in batches, for 4 to 5 minutes or until skin is golden and crisp. Turn, cook for a further 2 to 3 minutes or until browned. Transfer to a plate.
Drain excess fat from pan, leaving 1 tablespoon. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add garlic, ginger and lemongrass. Cook for 30 seconds. Add turmeric and 1/2 the chilli. Cook, stirring, for 1 minute or until fragrant. Add coconut cream and fish sauce. Bring to the boil.
Return chicken to pan, skin-side up. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until chicken is cooked through. Stir in green onion.
Combine bean sprouts, coriander and remaining chilli in a bowl. Divide rice among serving plates. Top with chicken. Drizzle with sauce. Serve topped with bean sprout mixture.
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