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RECIPE
Green curry with chicken, vegetables & coconut milk
INSTRUCTIONS
Heat oil in a 3.4 L Stainless Steel Sauté Pan over medium heat and sear chicken pieces until golden brown. Perform this step in batches if necessary. Season and set aside on a plate.
Deglaze with lemon juice, stir bottom of pan well, then add shallots, garlic, ginger and curry paste. Cook over low heat for 4 to 5 minutes.
Add zucchini and corn, continue cooking for 2-3 minutes, then stir in coconut milk, tahini, turmeric, honey, coriander and chicken.
Bring to the boil, then simmer over medium-low heat for 30 minutes. Adjust seasoning if necessary.
Serve the curry with rice, top with cucumbers and green onions, then sprinkle with sesame seeds.
