Surf & Turf Green Curry
250g coconut cream
3 tbsp Thai green curry paste
3 tbsp clear honey
Juice of 1 lime
Cornflour, loosened with water to lightly thicken
2 large chicken breast, thinly slices or diced
50g cashew nuts
3 spring onions, slices
1 red chilli, halved, de-seeded and slices
1 nugget stem ginger, cut into sticks or grated
Olive oil or sesame oil
1 tbsp chopped coriander, optional
Pak choi, shredded
Pre-cooked egg noodles
150ml coconut cream
3 tbsp mint jelly
1-2 tbsp lime juice
Blitz together until smooth
- Heat together the coconut cream, curry paste, honey and lime juice before whisking in a little loosened cornflour to slightly thicken.
- Heat wok up with olive or sesame oil. Season the chicken and prawns with salt and pepper before adding to the pan and fry quickly for 30-6o seconds.
- Add the spring onions, sliced chilli, ginger, cashew nuts, pack choi and beansprouts and cook for a further 30 seconds. Stir in egg noodles and Thai green curry sauce.
- Serve with a dollop of mint cream on top and sprinkling the chopped coriander.