A few shortcuts yet flavoursome ingredients create this gently spiced, deep-flavoured curry sauce that’s ready in about half an hour. This recipe will definitely make you jump up and down with anticipation. It is without complication and involves two simple actions, mixing and serving, so what better meal to have on a weeknight.

Serving this dish with steamed rice and some traditional condiments like spiced pickles will bring you the essence of a restaurant into your own home.


Serves 2

1 tablespoon of Azada Olive Oil & Chilli
2 medium spring onions, finely chopped and separated into green leaves and white bulbs
1 tablespoon of fresh ginger, grated
2 garlic cloves, crushed, finely sliced
1 ½ tablespoon of green Thai curry paste
250g of chicken breast or half a chicken cut into pieces
2 teaspoons of mirin
1 carrot, julienned
2 red mini pimentos, sliced
2 yellow mini pimentos, sliced
100 grams Romanesco cauliflower, cut into florets
1 can of coconut milk
Sea salt for seasoning
A small handful of fresh coriander roughly chopped for garnishing


Heat a medium pan with the Azada Olive Oil & Chilli. Once it is hot add the sliced white bulbs. Sauté for about 3 minutes stirring occasionally with the lid on top, then add the salt, ginger, garlic and curry paste, stir continuously for about 30 seconds then add the chicken and mirin.

Brown the chicken on all sides and add the carrot, peppers and Romanesco cauliflower, stir well and pour over the coconut milk.

Cook for about 15-20 minutes until the chicken is cooked through.

Sprinkle with coriander and the spring onion leaves and serve together with some steamed rice.

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