Sponsor Recipes: Bannockburn Free Range Chickens
Sponsor Recipes: Bannockburn Free Range Chickens
Discover some of the delicious recipes you can make with Bannockburn Free Range Chickens.
Servings
Prep time
Cook time
Recipe
Ingredients
- Curry Paste
- 4 long green chillies
- 1 tbsp chopped ginger
- 1 stick lemongrass
- Zest 1 lime
- 2 bunches coriander, leaves & root chopped
- 6 red shallots, finely chopped
- 4 tbsp garlic, finely chopped
- 10 white peppercorns
- ½ tsp coriander seeds
- ¼ tsp cumin seeds
- ¼ tsp mace
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- 500mL coconut milk
- 1 tbsp palm sugar
- 2 tsp fish sauce
- 2 tbsp unsalted peanuts, roasted & crushed
- 200g Bannockburn Free Range Chicken fillets*
- 3 tbsp julienned ginger
- 4 kaffir lime leaves, shredded, 1 long red chilli, julienned and 1 bunch Thai basil
Method
- First make curry paste by blending ingredients in food processor.
- Heat coconut milk in large wide pan over medium–high flame. When hot, add 4 tbsp of curry paste and fry over medium heat until fragrant, stirring regularly.
- Season with palm sugar and fish sauce, add 1 tbsp of finely ground peanuts and fry for a minute or two more. Add a dash of cold water then add chicken pieces, ginger, lime leaves and chilli. Simmer gently for approx. 3–5 mins, or until chicken is cooked, and stir in half of the basil leaves.
- Serve with steamed rice and garnish with remaining peanuts and Thai basil leaves.
- *Quick curries like this are traditionally made using thigh fillets, as the meat will have a silkier texture with the shorter cooking time. Breast fillets can be substituted if thigh fillets are unavailable; alternatively, you can ask your butcher to bone out the thighs for you.
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