Thai White Curry

Hi Everyone - I hope all is well!

I've been a bit slack with writing lately, but I thought I would get back into the swing of things. Winter is coming here in Australia, which means I start cooking more hearty meals like stews & curries (my favourite). I love nothing better than going to an Indian or Thai takeaway to get a curry, but since my Lactose Intolerance diagnosis - I've had a few instances where regular cream has been used & it was not a pleasant experience.

A little while ago I did a cooking class where I learned how to cook a super tasty curry - which I LOVED so I thought I would share with any fellow Lactose Free households. If anyone gives this recipe a try, I'd love to hear how you go. Stay tuned for more Lactose Free recipes coming soon!

Ingredients

  • 10 Chicken Thighs (cut in half)
  • 1 tablespoon Sunflower Oil
  • 1 can Coconut milk
  • 1/2 cup Lemongrass (sliced)
  • 1 Red Onion (sliced thinly)
  • 2 tablespoon Fish Sauce
  • 1 Lime

Paste

  • 2 teaspoon Cumin
  • 4 teaspoon Coriander Seed
  • 2 teaspoon Fennel Seed
  • 4cm piece of Ginger
  • 6 Garlic Cloves
  • 1 small Onion

Method

  1. Make paste by grinding seeds in a mortar & pestle. Once seeds have been ground, add ginger, garlic & onion and make a fine paste.
  2. Heat oil in a pan and fry paste for 1 minute. Add remaining ingredients (except the lime). Simmer gently for 20 minutes or until chicken is cooked.
  3. Before serving squeeze over lime juice & season to taste.
  4. Serve with steamed rice - Enjoy!

Photo by: https://img.taste.com.au/C-kZrq96/w720-h480-cfill-q80/taste/2016/11/green-fish-curry-77460-1.jpeg

Cora Michele