Here is another favourite curry of mine from Adam Liaw, albeit with a couple of additions from me.
This curry is probably more about the aromatic flavour of coconut and coriander than the usual fiery chilli curry. You can always add some extra chilli if you like.
Wash the coriander roots well and separate the leaves from the stalks and roots. Set aside the leaves. In a food processor or blender, process the stalks and roots with the onions, garlic and ginger to a smooth paste. If the mix seems a little dry, just add a splash of the coconut cream to help bring the paste together. Heat the oil in a large saute or frypan over medium heat, and fry the paste for about 5 minutes, stirring frequently until very fragrant. Add the spice mix ingredients and fry for a further minute. Add the chicken and stir to coat with the mix. Add the coconut milk, reduce the heat and simmer, covered, for 15-20 minutes or until just cooked. In a separate dry frying pan, toast the desiccated coconut for about 5 minutes, stirring constantly over medium heat until it is well browned. Add the snowpeas or beans now if you are using them. Finely shred the coriander leaves. Stir the coconut and coriander leaves into the curry and remove form the heat. Allow the curry to stand for about 10 minutes before serving. Remember the chicken will continue to cook in the hot sauce, so don't overcook it in the first place.Ingredients
Instructions
