FOOD & DRINK • RECIPES
Green Chicken Curry Recipe donated by Rosa’s Thai Cafe
INGREDIENTS • 1 tbsp vegetable oil • 3 tbsp green curry paste • 400ml coconut milk • 1 tbsp sustainable palm sugar • 2 tbsp Thai fish sauce • sea salt • 3 kaffir lime leaves, torn • 500g chicken breast, cut into chunks (substitute with firm tofu for a veggie version) • 100g Thai aubergines, cut into quarters • 150g tinned bamboo shoots, cut into bite-size pieces • Thai basil leaves (or Italian ones) • steamed jasmine rice, to serve
To garnish • 2 red chillies, sliced • Sprigs of basil
METHOD 1 Heat the oil in a saucepan over a high heat and add the curry paste. Stir-fry for 10 seconds until fragrant or until the oil is incorporated into the paste. 2 Reduce the heat to medium and add half the coconut milk. Cook for about 2 minutes until the green oil splits and rises to the surface. 3 Next, pour in the remaining coconut milk. Add the palm sugar and fish sauce then season with a pinch of salt. Stir in the lime leaves and place the chicken in the pan. 4 Add aubergines and the bamboo shoots. Cook over a medium heat for 7-10 minutes until the chicken is cooked through. Stir in the basil leaves. 5 Ladle into serving bowls, garnish with some sliced chilli and a sprig of basil. Serve with steamed rice.
Cook for Charity hopes to sate the nation’s cravings with its innovative and delicious new fundraising initiative, an e-cookbook whose profits will directly benefit the NHS Covid-19 relief effort. Cook for Charity, the beautifully collated cookbook, is packed with 65 moreish recipes donated from a range of UK restaurants and chefs, including Marcus Wareing, Franco Manca, The Hind’s Head, Dishoom, Hawksmoor, The Good Egg, Lina Stores and MEATliquor. Cook for Charity, is available to download for a minimum donation of £5. All donations will go directly to the NHS Charities Together Covid-19 Urgent Appeal. cookforcharity.org
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