Ingredients

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Curry                      

1 large onion

1 shoot of lemon grass

1 clove of garlic

2 tsp chopped ginger

2 carrots peeled and julienned

4 tsp of green curry paste

1 tsp sugar

1 tin of coconut milk

1 tsp fish sauce

½ a lemon squeezed for its juice

1 bunch fresh coriander

2 tsp olive oil

1 pinch of salt and pepper

1 tsp of knor ckicken stock

4 chicken breasts

Pasta

2 cups of penne pasta (raw)

½ a bunch of spinach roughly chopped

1 cup of green beans finely sliced

2 tsp olive oil

1 knob of butter

1 lt water

Salad

6 cocktail tomatoes

½ a cup cucumber roughly diced

1 head of lettuce

1 red onion

Method:

Peel your onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemon grass. Starting at the thinner end, stopping towards the base when it gets tough (Often described as ‘woody’ and white in the centre). Finely chop the garlic and ginger.

Bring water to the boil for the pasta, once at boiling point add the pasta to water and stir. Allow pasta to cook.

Heat oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the onion and fry for 3-5 minutes until soft and translucent. Add the garlic and ginger fry for a minute. Stir in the curry paste and cook for 1 minute stirring all the time.

Add chicken pieces and stir until they are coated. Add fish sauce, sugar, lemon grass, lemon juice, coconut milk and chicken stock. Bring to the boil slowly, then reduce heat and simmer uncovered, for 15 minutes until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.

Once pasta is cooked – strain, heat the oil in a pan for a couple of minutes. Stir in spinach and green beans, allow to simmer for about 5 minutes. Add to your pasta and mix through.

While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if needed. Sprinkle remaining coriander leaves over the top and serve with your pasta and garden green salad

ENJOY!

By Rob Douglas
Chef [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]