Panang chicken with broccoli, pea & Kumara mash
Serves 4
Ingredients
4 garlic cloves - minced
1 tbsp ginger - minced
1 medium brown onion – sliced into thin wedges
800g chicken thighs
3 heaped tbsp Panang curry paste
2 heaped tbsp coconut cream or milk (the thick part)
Small handful of coriander
1 large golden kumara
1 large head of broccoli
2 cups frozen peas
3 tbsp lime juice
2 tbsp coconut cream or milk (the thick part)
1 cup of coriander
Instructions
Heat the oven to 190 fan bake and boil a large pot of water.
Slice the chicken thighs into thirds (if they are smaller then just in half) roughly 3cm wide. Slice the onion into thin wedges.
Cover with curry paste, coconut cream, garlic, ginger, onion & chopped coriander.
Lay on a baking dish, season and drizzle with oil, then cook for about 18 minutes or until cooked.
Chop the golden sweet potato and boil for about 8 mins. Then add in the broccoli for another 2 mins then stir in the frozen peas for a further minute. Drain well and then add to the food processor with the lime juice, coconut cream, coriander & season. Whizz together until relatively smooth.
Plate up with the mash on the bottom and the chicken on top, garnish with fresh chilli and some extra lime juice & some of the juices from the baking tray with the chicken.
