This recipe was pulled from the Saucerer's archives, and it is a fantastic take on a Southeast Asian curry. Substitute the chicken with a firm tofu if you like. You can add a little chicken or vegetable stock if you prefer a wetter curry.
3 tbsp Aromatics Chilli Lime Sambal (optional)
300 mL Aromatics Black Beauty (essential)
600g boneless chicken thigh or breast, diced into 3cm pieces
3 cloves of garlic
1 med onion diced
1 red capsicum sliced
3 spring onion sliced
fresh coriander (optional)
200 ml coconut cream
1 to 2 tbsp red curry paste (to taste)
Marinate chicken in garlic, curry paste, Chilli Lime Sambal and half of the Black Beauty for at least 20 minutes.
Toss chicken lightly through cornflour and pan fry in oil until just browned.
Remove chicken from pan and saute onion, capsicum & spring onion.
When vegetables have softened add the remaining Black Beauty, coconut cream, coriander roots & the juice of a lemon or lime.
Add chicken back to pan and bring all to boil, turn down to simmer until chicken is cooked.
Garnish with spring onion tips and coriander leaves, and serve with coconut rice.
Serves 4 people