A simple, fast dish but oh so delicious! This spicy Thai-style green curry will warm you up inside and out on cold winter nights. Serves 10. But with my family, this huge dish is gone in one sitting.
Red capsicum, sliced
Green capsicum, sliced
Chopped garlic, 1 head
Sliced shallots, 1 head
Sliced sweet onion, 1 head
12-14 pcs chicken, seasoned with salt and pepper
1 can coconut cream, 400 gms
1 can thick cream, 400 gms
Palm or brown sugar, 2 tbsps
4-5 tbsps of prepared green curry paste
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp ground nutmeg
1/4 tsp salt
Preheat oven at 180 degrees.
On a hot skillet, fry seasoned chicken with VOO until golden brown. Set aside.
With the same skillet, sauté garlic, shallots, onions until transparent. Add in the spices: coriander, black pepper, cumin, turmeric, nutmeg. Pour in the liquid ings: coconut cream and thick cream. Let it boil for a minute or two (being careful not to overcook the coconut cream as it could curdle). Add in the rest of the vegetables: capsicum, cauliflower, broccoli. Add in the sugar, salt to taste.
Immediately transfer to a deep 13 inch baking dish and bake in the oven, fan forced at 180 degrees for approx. 20 minutes.
Serve hot with steamed Jasmine rice.