Celebrity chef Mynhardt Joubert has shared with Mzansi Life the Green Thai Curry recipe that promises to tickle every taste bud. Chef Mynhardt used roasted sweet potato – instead of rice – and a variety of ingredients to add more flavour.
100ml of canola oil
2 large sweet potatoes cut length wise into chips
1 large tablespoon of green curry paste
2-3 fresh green chilies, deseeded and roughly chopped
2 teaspoons chopped fresh ginger
3-4 cloves garlic, chopped or crushed
1 teaspoon dried fine coriander
1/2 teaspoon of dried fine cumin
2 handfuls of fresh coriander leaves, roughly chopped
1 cup of chicken stock
4 chicken breasts
1 teaspoon of sugar
1 tin of coconut milk
100g tender stem broccoli
100g mange tout
One tablespoon of fish sauce
Juice and rind of one lime
Fresh basil and coriander
Handful of sprouts
Place the sweet potatoes on a roasting tray and toss with 50ml of canola oil and season with salt and pepper bake until golden brown for about 25 to 30 minutes.
In a food processor add the curry paste, chillies, ginger, garlic, dried coriander, cumin and a dash of chicken stock. Blend until a paste has formed.
Add 50ml of the oil to a pan or wok and quick fry the paste. Add the chicken and sugar and caramelise together.
Add the rest of the chicken stock, coconut milk and heat through.
Add the mangetout and broccoli with the fish sauce, lime juice and rind and cook until it starts to bubble then remove from the heat.
Serve in large soup bowl with sweet potato chips and garnish with fresh basil and coriander and sprouts.