© David Loftus
green curry, crispy chicken, kimchee slaw, rice noodles
servings
4
method
TO START Get all your ingredients and equipment ready. Put 1 large and 1 smaller frying pan on a high heat. Put the thin slicer disc attachment into the food processor.
CHICKEN Tip the chicken thighs into the largest frying pan, skin side down. Drizzle with olive oil, add a pinch of salt & pepper and leave to cook, turning every minute or so for 18 to 20 minutes, or until cooked through. Wash your hands.
KIMCHEE SLAW Wash the radishes well. Peel and halve the red onion. Shred the radishes, red onion and Chinese cabbage in the food processor. Tip into a serving bowl. Add the bunch of coriander and the chillies (stalks removed) to the processor and whiz. Peel and crush in the ginger, then tip into the bowl.
CHICKEN Put some greaseproof paper on top of the chickenthen place the smaller frying pan on top of that, with something heavy like a pestle & mortar in it to weight it down. The heat from the smaller pan will get the chicken cooking on both sides and make it dead crispy.
CURRY SAUCE Put the slicer attachment into the food processor. Peel the ginger and put it into the food processor with the chillies (stalks removed), lime leaves and most of the coriander. Crush in 4 unpeeled cloves of garlic. Halve the lemongrass and discard the outer leaves, trim the spring onions, and add both to the processor. Blitz to a paste, adding a good drizzle of sesame oil and a good few lugs of olive oil as you go.
CHICKEN Move the top pan to a medium heat and get rid of the greaseproof paper. Carefully drain away the fat and turn thechicken pieces skin side up. Add 2 tablespoons of sesame seeds to the empty frying pan and leave to toast until golden, tossing occasionally, then put into a small bowl and take the pan off the heat.
KIMCHEE SLAW Squeeze in the juice from both limes, and add a pinch of salt and a splash of sesame oil. Really scrunch together with your hands. Taste to check the balance. Put a large saucepan on a medium heat, for the curry sauce.
CHICKEN Carefully drain the fat again, then wipe the pan with kitchen paper and reduce the heat. Add 2 tablespoons of curry paste from the food processor, toss to coat and glaze thechicken, then turn the chicken over and carry on cooking to make it sticky and delicious. Fill and boil the kettle.
CURRY SAUCE Tip the rest of the curry paste into the hot saucepan and stir in the chicken stock. Trim the green beans and add. Turn up the heat under the saucepan. Shake the tin of coconut milk then add and stir in. Bring to the boil, then turn down and leave to tick away.
NOODLES Put the noodles into the empty frying pan with a pinch of salt and cover with boiled water. Leave for a few minutes and as soon as the noodles are soft enough to eat, quickly drain, then rinse under cold water and return to the frying pan. Drizzle over some sesame oil and a good squeeze of lime juice. Add a pinch of salt and toss.
CHICKEN Check the chicken is cooked through then add 2 tablespoons of honey and toss, flipping the chicken skin side down again.
GARNISHES Pile some prawn crackers on a serving board with a good pool of chilli sauce. Cut the lime into wedges, put some on the side and squeeze one of them over. Click off the lettuce leaves, wash and spin dry. Put into a bowl and add the coriander. Take to the table.
CURRY SAUCE Taste and correct the seasoning with lime juice and soy sauce, cook for another minute or so if you want a thicker sauce then take straight to the table.
TO SERVE Divide the noodles between 4 bowls. Put the chickenon a platter and let everyone layer up noodles, chicken, beansprouts, kimchee slaw, and sauce. Finish with a pinch of toasted sesame seeds.
Recipe from:
30-minute-me ingredients
CHICKEN
• 8 chicken thighs, skin on and bone in
• 2 tablespoons sesame seeds
• 2 large tablespoons runny honey
KIMCHEE SLAW
• a small bunch of radishes
• 1 red onion
• ½ a Chinese cabbage
• a small bunch of fresh coriander
• 1 fresh red chilli
• 1 fresh green chilli
• a 2cm piece of fresh ginger
• 2 limes
• sesame oil
CURRY SAUCE
• a 2cm piece of fresh ginger
• 2 fresh red chillies
• optional: a few fresh kaffir lime leaves
• a bunch of fresh coriander
• 4 cloves of garlic
• 1 stick of lemongrass
• a small bunch of spring onions
• sesame oil
• 300ml organic chicken stock
• 200g fine green beans
• 1 x 400ml tin of coconut milk
• lime juice
• soy sauce
NOODLES
• 250g rice noodles
• 1 lime
SEASONINGS
• olive oil
• sea salt & black pepper
GARNISHES
• prawn crackers
• chilli sauce
• 1 lime
• ½ a cos or romaine lettuce
• a few sprigs of fresh coriander
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