Recipes
Date posted: 26/04/2017
Ingredients
| Potato mids - cut in half | 250g |
| Vegetable oil | 40ml |
| Everday Favourites sliced onion | 200g |
| Farmstead chicken thighs | 4kg |
| Malay curry paste | 200g |
| Coconut milk | 800ml |
| Limes halved and charred | 4 |
| Coriander, chopped roughly | 25g |
Method
- Boil the potatoes until cooked but firm, drain and set to one side.
- Sauté the onions until lightly golden and soft then add the meat and cook until golden brown and slightly caramelised.
- Add the Malay curry paste and stir until fragrant.
- Pour in the coconut milk and simmer until the sauce thickens.
- Finish with cooked potatoes and gently stir.
- Serve in a bowl and garnish with charred lime halves and chopped coriander.