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MasterChef New Zealand


Thai Green Chicken and Prawn Curry

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Thai Green Chicken and Prawn Curry with Jasmine Rice
Recipe by Andrea Bathgate

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Serves 2

Wine Match:  Huntaway Reserve Gewurztraminer

Thai Green Curry Paste
3-4 shallots, chopped
4 cloves garlic
4-5 green chillies
1 coriander root
1/2 cup Thai basil, leaves picked
2 cm piece, galangal
Zest of 1 lime
1 tsp shrimp paste, toasted
2 stalks lemongrass, finely chopped, toasted in a dry frying pan until crumbly
Canola oil, to combine

1 tbsp canola oil
250ml Campbell's Real chicken stock
100ml coconut cream
1 dried galangal root
3 new potatoes, halved
1 chicken thigh, fat removed, diced
1 Chinese eggplant, diced into bite sized pieces, salted, rinsed and dried
1/2 red capsicum, finely sliced
6 snake beans, top and tailed, cut in half
6 snow peas, ends removed
1/2 cup bamboo shoots
1 tbsp tamarind puree
2 tbsp palm sugar, grated
Fish sauce, to taste
4 banana prawns, heads and shells, removed, deveined
1 lime

1 cup Sunrice jasmine rice
2 cups water
4-5 coriander leaves, to serve

1. To make the curry paste, place all of the ingredients in a jug and use a stick blender to process to a paste. Add a small amount of canola oil if required to help combine.

2. Heat the canola oil in a medium sized saucepan over medium heat. Add 3 tablespoons of curry paste and gently fry until fragrant. Add the Campbells Real chicken stock, allow to just simmer and then add the coconut cream. Reduce the heat to low and add the galangal. Place the potatoes in the curry and allow to cook until just tender. Add the chicken thighs and eggplant and allow to simmer. When the chicken is nearly cooked through, add the eggplant, capsicum, beans, peas and bamboo shoots. When the vegetables are nearly cooked, add the tamarind puree, palm sugar and fish sauce to taste until a balance of sweet, sour and salty is achieved. Add the prawns and cook for 2 minutes or until just cooked. Add a squeeze of lime and stir. Remove the dried galangal and set aside.

3. To make the rice, place the Sunrice Jasmine rice in a small saucepan, rinse with water, agitate and drain. Repeat three times. Place 2 cups of water in the saucepan with the rice and place over medium heat until the water is gently simmering. Place a lid on the saucepan and reduce the heat to very low. Cook for 15-20 minutes without removing the lid. Once cooked, remove the lid and fluff with a fork.

4. To serve, place the rice in a ramekin or teacup and pack down firmly. Tip the rice upside down on a serving plate and remove the cup. Top with coriander leaves. Place the curry in a small serving bowl with the prawns showing on top and finish with coriander leaves. Place on the plate with the rice.