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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Thai Green Chicken Curry
Hand prepared with fresh chicken breast, coconut milk, coriander & green chilli.
Because my kitchens hand make each recipe, everyday, you are assured of the freshest possible dish. Why not give me a call on 020 8453 9898 & let me know if you've been able to taste the fresh lime leaves in this recipe? Alternatively let me know your thoughts on the feedback form.
Preparation time: On the table in just 10 minutes!
Servings: Serves 2
Cuisine Type: Everyday
Cooking Instructions:
1. Heat 1 tablespoon of oil in a medium sized frying pan.
2. Add chicken & vegetables & cook over a moderate heat for 8-10 mins, stirring occasionally.
3. Gently shake sachet of sauce & add contents to the pan. Bring to the boil then simmer for 1-2 mins.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t reheat once cooked!
Ingredients:
Fresh chicken breast (44%)
Coconut milk (18%)
Water
Fresh red onion
Fresh mange tout
Fresh coriander
Sunflower oil
Fresh spring onion
Cashew nuts
Fresh white onion
Fresh lemongrass
Lemon juice
Cornflour
Fresh green chilli
Salt
Ground ginger
Ground coriander
Garlic purée
Turmeric
Black pepper
Fresh lime leaves
Coconut milk contains: coconut extract, water, antioxidant: citric acid.
Does this recipe contain?
dairy: no
soya: no
mustard: no
fish: no
gluten: no
sesame: no
celery: no
eggs: no
nuts: yes
shellfish: no
Chef's Tip
Thai Style Vegetable Rice & Chilli Papaya Relish (serves 2)
100g Thai fragrant rice
75g sugar snap peas, trimmed & halved lengthways
75g baby corn, trimmed & sliced diagonally into 1cm pieces
50g frozen peas
½ ripe papaya, peeled, deseeded & cut into 1cm lengths
1 spring onion, trimmed & sliced
1 tsp finely grated fresh root ginger
Finely grated rind of ½ lime
2 tsp freshly squeezed lime juice
1 tsp deseeded & finely diced red chilli
1. Cook the rice in boiling water according to the instructions on pack. Half fill a small pan with cold water & bring to the boil. Add the sugar snap peas, baby corn & frozen peas.
2. Return to the boil & cook for 2 minutes until the vegetables are tender. Mix all the ingredients for the relish in a bowl, set aside.
3. Drain the rice in a sieve & return to the pan. Drain the vegetables & add to the rice. Toss well together. Serve the rice & papaya relish with freshly prepared Bigham’s Thai green chicken curry.
Stir Fried Vegetable Noodles (serves 2)
75g dried medium rice noodles
2 tbsp sunflower oil
2 garlic cloves, peeled & crushed
25g un-roasted peanuts or cashew nuts, chopped
4 spring onions, trimmed & sliced
½ tsp hot chilli powder
1 medium egg, beaten
50g bean-sprouts, washed & drained
1 tsp lemon juice
1 tsp nam pla (Thai fish sauce)
½ tsp caster sugar
1. Half fill a large saucepan with cold water & bring to the boil. Add the rice noodles & turn off the heat. Stand for 2 minutes then drain & rinse under cold water; set aside.
2. Heat the oil in a medium pan & stir fry the garlic & nuts for 1 minute, until the nuts begin to turn golden. Add spring onions & chilli powder & cook for 2 minutes more. Stir in the egg & cook until set, stirring occasionally.
3. Add the beansprouts & noodles to the pan & sprinkle with the lemon juice, fish sauce & sugar. Cook for 1-2 minutes, tossing all the ingredients together until hot. Serve with freshly prepared Bigham's Thai green chicken curry.
Chillis are part of the Nighshade family, which includes the potato.
