Dinner
For 4 people

Flavour: Faia’s Fresh garlic & ginger puree

Nutritional value p.p.
775 kcal, protein 28 g, carbohydrates 72 g, fat 41 g, sodium 615 mg (salt 1.5 g)

Ingredients

2 green jalapeño chilli peppers

15 g fresh coriander

2 shallots

5 tablespoons Faia’s Fresh garlic & ginger puree

1 teaspoon ground turmeric

2 limes, rinsed clean

4 tablespoons sunflower oil

300 g basmati rice

350 g chicken thighs, cut into cubes

1 bunch of spring onions

250 g sugar snap peas

400 ml coconut milk

2 Shanghai pak choi cabbages

1 tablespoon Thai fish sauce

Optional: fresh coriander and bean sprouts to garnish

– Hand blender with a chopper, or food processor

Method

Make the curry paste in the chopper/food processor.

Remove the seeds from the green chilli peppers.
Chop them finely.

Roughly chop the coriander.
Roughly chop the shallots.

Put everything in the chopper/food processor.

Add the Faia Fresh Garlic & Ginger Puree and the turmeric.

Grate the lime peel.
Squeeze the juice.
Add the grated lime peel and keep the juice aside.

Blend everything to make a fine puree.
Add 2 tablespoons of oil.

Cook the rice according to the instructions on the pack.

Heat the remaining 2 tablespoons of oil in a frying pan.
Sprinkle the cubes of chicken with salt and pepper.

Fry them for 5 minutes until golden brown.

Stir in the green curry paste.
Fry briefly.

Cut the spring onion into 3 cm pieces and add to the chicken.

Top and tail the sugar snap peas and add them to the pan.

Stir in the coconut milk and reduce the heat.

Cut the pak choi lengthwise into quarters.
Place them on top of the curry.

Cover the pan with a lid and steam for 3 minutes until tender and crisp.

Season the curry with fish sauce and the reserved lime juice.

Ladle the rice and curry into separate bowls, and garnish the curry with coriander and bean sprouts if desired.

Tip: For the vegetarian curry, replace the chicken with golden-brown fried eggplant—season with a dash of tamari instead of fish sauce.