After chatting earlier in the shoutbox about it, in the famous words of Fabrizio, here we go! Tommy Smith’s Famous Cambodian Turmeric Chicken Curry with Green Bean Ingredients: 1 x red chilli 1 x lime 1 x shallot 200ml coconut milk 300g diced chicken breast 80g brown rice 2 tsp turmeric 1 tsp garam masala 80g baby spinach 1 tbsp tamari 2 tbsp yellow Thai curry paste 80g green beans 1 tsp cornflour 1. Prep the veg, slice the green beans into thirds, dice the shallot, thinly slice the red chilli, quarter the lime. 2. Boil the brown rice for 25 minutes, then leave to steam. 3. Cook the chicken in a pan with a dash of oil until golden brown (6 mins). Season with salt, add the shallot, curry paste, turmeric and garam masala. Cook until the shallot softens (4 mins). 4. Add the coconut milk and tamari soy. Simmer for 10 mins, if not thickening add a little bit of cornflower with water. After 10 mins add the green beans and chilli. 5. Four minutes later add the juice from two wedges of lime and the spinach. Cook until the spinach wilts. 6. Ensure all is cooked through. Serve all together with the remaining slice of lime and enjoy.
I wondered whether or not you were actually going to do this. Well done for sticking to your guns, it was a much better conversation that what rubbish was on the pitch last night. I will have a note of some of these, I am getting bored of the same food week in week out.
haha man of my word, and not a dreadful chef despite not knowing what I could use to thicken a curry! @Cthulhu thanks for the save!
