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Mark Moriarty’s rooster thigh inexperienced curry & rice

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Mark Moriarty's chicken thigh green curry & steamed rice
Mark Moriarty’s rooster thigh inexperienced curry & steamed rice

Components

Serves 4

  • 500g boneless rooster thigh meat
  • 10g sea salt

Paste:

  • 2 tbsp coriander powder
  • 2 tbsp floor ginger
  • 2 tbsp cumin
  • 3 inexperienced chillis
  • 8 dried lime leaf
  • 1 stick lemon grass
  • 1 thumb sized piece ginger
  • 1 onion
  • 4 cloves garlic
  • 2 inexperienced peppers, seeds eliminated
  • 2 limes, zest and juice
  • 5 tbsp fish sauce
  • 2 tbsp honey
  • 100ml vegetable oil
  • 100ml White wine vinegar
  • 300ml coconut milk
  • 300ml rooster inventory
  • 1 inexperienced peppers, diced
  • 2 onions, roughly chopped
  • 200g inexperienced beans
  • 200g spinach
  • Handful recent coriander
  • 200g basmati rice
  • 200ml boiling water
  • 1 tbsp sea salt

Technique

  1. Begin by laying out the rooster thighs on a fabric, season throughout and permit to sit down for 30mins.
  2. Toast the coriander, floor ginger, cumin and chilli’s in a sizzling pan for 1min after which place in a blender/nutri bullet
  3. Add the lime leaf, lemongrass, ginger, onion, garlic, inexperienced peppers, lime juice and zest, oil, fish sauce and honey. You don’t want to take away the skins. Mix to a clean paste.
  4. Warmth a big heavy primarily based sauce pan and add quantity of oil, enable it to get smoking sizzling. Add the inexperienced peppers and onions and color, observe with the inexperienced beans.
  5. Add the white wine vinegar and cut back by half.
  6. Now add the coconut milk and inventory, flip the warmth right down to a simmer.
  7. Slice the rooster thinly and add to the pot, enable to cook dinner for five minutes, end with the spinach and recent coriander, alter seasoning with honey, lime, salt and fish sauce to style.
  8. To cook dinner the rice, Put together a steamer with boiling water over a excessive warmth. In a small heatproof bowl, add equal measures of boiling water and rice. the ratio 1:1. Place the heatproof bowl on the steamer insert and canopy with a lid for quarter-hour till the water within the bowl has absorbed and the rice is cooked
  9. Serve with the curry

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