Recipe: Soy green chicken curry
We eat a lot of curries in my house, and I'm constantly on a quest to make them lighter and kinder on the waistline.
This is one of my current favourites - vibrant flavours without the guilt, and perfect warm-weather fare.
SOY GREEN CHICKEN CURRY
1. To make the paste, heat a small pan over a medium heat. Add the peppercorns, coriander and cumin seeds and toast for 1-2 minutes or until fragrant. Put the toasted spices and the remaining ingredients in a food processor and pulse to a paste. This will make more than you need, but the paste will keep in a jar in the fridge for a week or so.
2. Heat a large pan over a high heat. Add the oil and cook the curry paste for 2 minutes or until fragrant. Add the stock and lime leaves and simmer for 5 minutes. Stir in the chicken and eggplant, cook for 5 minutes, then add the beans. After 3 minutes, stir in the soy milk, sugar, fish sauce and lime juice. Scatter with the basil and/or coriander leaves and chilli, and serve with steamed rice and extra lime wedges.
3. Bill's tip: To prevent the soy milk from splitting, be careful not to overheat it.
- Good Food