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Green curry with teriyaki chicken

  • Family dish
  • for 4 persons
  • Preparation 90min
  • Cooking time 60min
Shoulder of lamb Madras with a yogurt and cumin mint dip:

Chef's tip :

Recommended accompaniments are couscous or yellow rice with roasted almonds, vegetables, flat or naan bread or papadums.

Ingredients :

  • 4 chicken thighs
  • 250 ml soy sauce
  • 2 tbsps of rice wine (mirin)
  • 2 tbsp sugar
  • 1 thumb-sized piece of ginger
  • 2 cloves of garlic
  • 500 g broccoli
  • 200 g Thai asparagus
  • 200 g peas (deep frozen)
  • 150 g mangetout
  • 300 g of small courgettes
  • 2 tbsps of green Thai curry paste
  • 400 ml coconut milk
  • 300 ml vegetable stock
  • 2 tsps fish sauce
  • 1 tbsp butter
  • Salt Vegetable oil
  • 1 lime
  • 50 g roasted peanuts
  • ½ bunch of Thai basil
  • ½ bunch of fresh coriander

Preparation :

  1. Separate the thighs at the joint, and wash and dry them with kitchen paper. Peel the garlic and ginger for the marinade. Finely chop the garlic and grate the ginger. Stir in with the soja sauce, mirin and sugar in a pot at low heat until the sugar dissolves. Bring to the boil, reduce the heat and simmer for 2 minutes with the lid off.

  2. Heat the oil in a large cast iron pan and fry the chicken pieces one after the other on both sides at a high heat and until golden brown.

  3. Place all the chicken pieces back in the pan, add the sauce and cover. Cook for around 20 minutes. 

  4. During this time, wash the broccoli and separate into sprigs. Wash, clean and halve the mangetout and Thai asparagus. Wash and clean the courgettes, halve lengthways and cut into slices of around ½ cm.

  5. Wash the Thai basil and coriander and shake dry. Remove the basil leaves from the stalks, chop the coriander stems leaving the leaves whole.

  6. Separately steam the broccoli, mangetout and Thai asparagus: add first the broccoli to the steamer then the mangetout and Thai asparagus. Steam the broccoli for 4 - 5 minutes and the mangetout and Thai asparagus for 3 - 4 minutes. The wash the vegetables under ice-cold water and allow to drip dry.

  7. Heat 2 tbsps of oil in a baking dish. Add the courgette slices and peas and stir fry for 3 minutes. Add and stir in the curry paste and coriander stalks. Add the coconut milk and stock and leave to boil.

  8. Add the broccoli, mangetout and briefly heat. Season with the fish sauce, sugar, salt and lime juice. Serve by adding the coriander leaves, Thai basil, chopped peanuts to the teriyaki chicken, and with rice as an accompaniment. 

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