- For the curry paste, blend:
- 4 garlic cloves, crushed
- 1 T fresh ginger, peeled and grated
- 1 t fresh turmeric (1⁄2 t ground)
- 2 chillies, sliced
- 2 limes, zested and juiced
- 4 spring onions, chopped
- 2 t fresh coriander, chopped
- 1 T fish sauce
- 2 T peanut oil
- For the curry:
- 2 T peanut butter
- 1 x 400 g can coconut milk
- 1 - 2 cups chicken stock
- Sea salt and freshly ground black pepper, to taste
- 6 free-range chicken breasts
- 340 g rice noodles, cooked according to package instructions
- 1 butternut, sliced and roasted
- 400 g Tenderstem broccoli, blanched
- 200 g sugar snap peas, blanched
- Microgreens, to garnish
- For the chilli oil:
- 1 T ginger, grated
- 1 T dried chillies
- 1 garlic clove, sliced
- Salt, a pinch
- 1 cup grapeseed oil
Place the curry paste and peanut butter in a heavy-based saucepan and fry for 1–2 minutes or until fragrant. Add the coconut milk and stock and simmer for 5 minutes.
Season to taste, add the chicken breasts and gently poach for 5–10 minutes, or until firm and cooked through. Remove from the pan and set aside. Slice when slightly cooled. Remove the pan from the heat and set aside.
To make the chilli oil, gently fry all the ingredients except the grapeseed oil until fragrant, then spoon into the grapeseed oil to infuse. This can be done a few days ahead and stored in a sterilized jar.
Serve the curry with the chicken, noodles, butternut, broccoli and sugar snap peas. Drizzle over the chilli oil and garnish with microgreens.
Cook's note: Make your own chilli oil by using grapeseed oil as a base – it has a neutral flavour, so won’t clash with anything.