Ingredients
Units
Scale
The Paste
- 3 cm ginger ((peeled and chopped))
- 5 red chillies ((chopped))
- 3 cloves garlic ((crushed & removed from skin))
- 2 stalks lemongrass ((chopped))
- 2 shallots ((chopped))
- 2 tsp turmeric powder
- 1 tbsp lime juice
- 2 tsp coconut oil
The Curry
- 1 tbsp coconut oil
- 2 onions
- 4 chicken thighs ((bone in and skin on))
- 200 ml coconut milk
- 200 ml chicken stock
- 2 tsp five spice
- 10 mint leaves ((chopped fine))
- 1 tbsp tamari or soy sauce
- 1 tsp salt
- 200 g broccoli ((tenderstem / broccolini))
Instructions
The Paste
- Add all ingredients to a food processor or blender and process. If your blender or processor is too large foe the volume you can add a few tablespoons of water to help it along.
The Curry
- Bring the coconut oil to a medium high heat in a pan.
- Add half of the paste to the pan and stir whilst cooking for 3 minutes. Reserve the rest of the paste for future use.
- Slice the onions, add to the pan and continue to cook until they become soft.
- Add in the chicken thighs and cook skin side down until you get some browning on the skin.
- Add the coconut milk, stock, five spice, plus the tamari. Cook for 30 minutes
- Finally, add in the broccoli with 10 minutes to go. Taste for seasoning.
- Optionally serve with sweet potato mash and a dollop of coconut yoghurt.
Notes
The nutritional information is for the curry and broccoli. Sweet potato mash or rice would need to be added.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: lunch, Main Course
- Cuisine: Malaysian
Nutrition
- Calories: 458
- Sugar: 13
- Sodium: 1872
- Fat: 34
- Saturated Fat: 27
- Carbohydrates: 43
- Fiber: 7
- Protein: 14
- Cholesterol: 3