Balinese Chicken Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs carrot
• 1pcs pak choy
• 1pcs spring onion
• 300g free-range chicken thigh fillets
• 70g ayam goreng paste
• 200ml coconut milk
• 30ml neutral-flavoured oil
• 10ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the carrot. Coarsely chop the pak choy stems, leaving the leaves whole. Thinly slice the spring onion, keeping the white and green parts separate. Cut the chicken into 3cm chunks.
3. Step 3 — Brown chicken
   Heat 1 tbs oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring, for 3-4 mins until golden (the chicken won't be cooked through). Remove from the pan.
4. Step 4 — Cook vegetables
   Heat 1 tbs oil in the same pan over medium heat. Cook the carrot, pak choy stems and white part of the spring onion, stirring, for 3-4 mins until softened. Season with salt and pepper. Add the ayam goreng paste and cook, stirring, for 1 min.
5. Step 5 — Simmer curry
   Add the coconut milk and 60ml (¼ cup) water to the vegetable mixture and bring to the boil. Reduce the heat to medium and cook for 5 mins. Add the chicken and cook for a further 3 mins or until the chicken is cooked through and the sauce is slightly thickened.
6. Step 6 — Add pak choy and serve
   Add the pak choy leaves to the curry and stir until wilted. Stir in 2 tsp soy sauce. Taste, then season with salt and pepper. Fluff the rice with a fork. Divide the rice and chicken curry among bowls. Scatter over the remaining spring onion to serve.

Allergens

Soy