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10 minutes

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Fish recipes

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Caramelised leek and chicken coconut curry

15 minutes

Caramelised leek and chicken coconut curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 T butter
1 T olive oil
4 leeks, white and green parts, cleaned and diced
3 cloves garlic, chopped
2 T green curry paste
2 T coriander pesto
4 chicken breasts, cut into chunks
1 cup chicken stock
1 cup coconut milk
2 T coriander, chopped

Method

Heat the butter and olive oil in a saucepan over a medium heat.

Add the leeks and sauté until caramelised.

Add the garlic and curry paste. Cook for 2 minutes.

Add the coriander pesto and chicken. Cook for 2 minutes, until browned.

Add the stock and coconut milk, and allow to simmer for a few minutes.

Add the coriander.

Cook's note: coriander pesto is available from delis or make your own by blending ½ cup chopped coriander and 50 g cashew nuts with a drizzle of olive oil and the juice of 1 lemon.

TASTE’s take:

Add prawns instead of chicken for a jazzed-up version. Serve with toasted pitta bread, basmati rice or soba noodles.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Scones with creme fraiche, pomegranate and caperberries

Cardamom organic milk tarts

Autumn vegetable stew with grilled cheese

Quick warm naartjie pudding with marmalade syrup

Citrus curd

Braised skilpadjie with golden pork skin and watercress

Seared Calamari, baby marrow and chilli salad

Spicy black bean and mint pate

Cucumber, tamarind, coriander and chilli salsa

Marshmallows

Grilled fish with pan-braised yellow vegetables

Caramelised leek and chicken coconut curry

Caramelised leek and chicken coconut curry

Ingredients

Method