Description
Is a simple but delicious dinner.
Ingredients
3 tbsp raw cashew nuts
Stalk lemongrass, chopped into 3cm lengths
Thumb-sized piece fresh ginger, peeled and roughly chopped
1 garlic clove, peeled
1 red chilli, de-seeded
Small bunch of coriander, stalks and leaves
Squeeze of lemon or lime juice
Curry:
2 tbsp cooking oil (not olive oil)
4-6 quality chicken thighs, skinless and boned
1 cup crushed or chopped tomatoes, fresh or tinned
1 tbsp dark soy sauce
2 kaffir lime leaves
1/2 tsp sea salt
1 cup coconut milk
4-6 firm apricots
Cooked rice, to serve
Black sesame seeds,optional
Directions
1. Combine all of the paste ingredients and process. You could also use a mortar and pestle. Add a little water if it needs it.
2. Heat the oil in a large pan. Brown the chicken on one side, then remove from pan. Add the paste and fry for 3-4 min or until it gives up its lovely aromas. Add in the tomatoes, soy sauce, kaffir limes leaves (fold and crush these before adding them) and salt, simmering for 3-5 min or until it begins to thicken. Return chicken to the pan and simmer for 10 min before adding in the coconut milk and apricots. Cook until the fruit is soft - about 5 min. Taste for seasoning and add more salt or lemon/lime juice as needed.
3. Serve with a side of rice and sprinkled with sesame seeds.
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