Ingredients 400 gm chicken thigh fillets
1/2 red capsicum
1 small zucchini
1/2 head broccoli
1 small brown onion
2 cloves garlic
1 stalk lemon grass
2 tsp ginger (crushed or grated)
2 tsp Thai red curry paste (more or less to taste)
2 tbsp vegetable oil
4 kaffir lime leaves
100 ml chicken stock
165 ml coconut milk
Steamed jasmine rice
Corriander or Vietnamese mint
Slice the chicken thigh into 5 mm strips.
Slice the onion, red capsicum and zucchini and cut the broccoli into smaller flowerets.
Cut the lemon grass into small pieces and pound with the garlic into a paste using a mortar and pestle.
Heat some of the oil in a hot wok, add the onion and spices.
Cook, stirring often to avoid burning for a few minutes until onion softens.
Add the chicken.
Continue to cook the chicken until it is seared on the outside. Add the red capsicum and kaffir lime leaves and continue to cook a further 3 minutes.
Add the stock and bring to the boil, then add the coconut milk and return to the boil.
Add the zucchini and broccoli and cook until they are slightly soft with a little crunch.
In a shallow wide bowl place some hot steamed rice, using a ladle, spoon the curry over the rice ensuring you get plenty of liquid. Add some chopped coriander or Vietnamese mint.