By Jamie Humby | Chef
Published 2 December 2024
20m
30m
4
24
Chicken curry is a winter favourite for a reason. With bold spices, tender meat and a mouth-watering aroma, it’s also a great way to get some extra veggies.
Prawns are an Aussie summer staple. Check out our recipe for prawn laksa with a homemade curry paste and crispy veggies!
Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.
Looking for a delicious way to get some extra veggies into your day? Spice up your kitchen with our chicken and vegetable potstickers.
Step 1:
To make the curry paste, blitz the ingredients in a blender. Pulse for one minute and then blend until smooth. Set aside 4 tablespoons for the curry, then pour the rest into ice cube trays and freeze for other meals.
Step 2:
In a large sauté pan, add the 4 tablespoons of curry paste and toast lightly with a wooden spoon. Add coconut cream and stock, and mix well.
Step 3:
Meanwhile, lay walnuts on a tray and place under a hot grill for 5 to 6 minutes until golden and toasted. Remove from the heat and immediately pour over the honey and soy sauce until the nuts are coated nicely.
Step 4:
Add the shredded chicken and vegetables, and bring to a simmer for 5 minutes until hot and combined.
Step 5:
In the meantime, pulse your cauliflower florets into rice-like consistency.
Step 6:
Place cauliflower rice in a microwave-safe bowl and crumble in the cube of chicken stock, mixing thoroughly. Cover with plastic wrap and microwave on high for 7 to 8 minutes. Once your rice is done, remove the film and stir with a fork to steam for 3 minutes.
Step 7:
Serve green curry with cauliflower rice on the side, garnish with fresh lime and coriander.
