(Almost Ready) Thai Green Chicken Curry With Coriander Salad

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Ingredients for One Person 30g Salad Leaves 10g Coriander 1kg Thai Green Chicken Curry With Coriander Salad 1 Limes 1 cup Jasmine Rice 1 Red Chillies 1 Tomatoes 1 tbsp Peanuts Soy Sauce* Brown Sugar* *Pantry items not included in your Pepper Leaf box. Ingredients for Two People 60g Salad Leaves 20g Coriander 2 tbsp Peanuts 1kg Thai Green Chicken Curry With Coriander Salad 1 Limes 1 cup Jasmine Rice 1 Red Chillies 1 Tomatoes Soy Sauce* Brown Sugar* *Pantry items not included in your Pepper Leaf box. Ingredients for Three People 90g Salad Leaves 30g Coriander 3 tbsp Peanuts 2kg Thai Green Chicken Curry With Coriander Salad 2 Limes 2 cup Jasmine Rice 2 Red Chillies 2 Tomatoes Soy Sauce* Brown Sugar* *Pantry items not included in your Pepper Leaf box. Ingredients for Four People 120g Salad Leaves 40g Coriander 4 tbsp Peanuts 2kg Thai Green Chicken Curry With Coriander Salad 2 Limes 2 cup Jasmine Rice 2 Red Chillies 2 Tomatoes Soy Sauce* Brown Sugar* *Pantry items not included in your Pepper Leaf box. Ingredients for Six People 180g Salad Leaves 60g Coriander 6 tbsp Peanuts 3kg Thai Green Chicken Curry With Coriander Salad 3 Limes 3 cup Jasmine Rice 3 Red Chillies 3 Tomatoes Soy Sauce* Brown Sugar* *Pantry items not included in your Pepper Leaf box. Prep: Wash and chop tomato. Wash and dry salad. Crush or chop peanuts. Wash coriander finely chop stems and roughly chop leaves. Zest lime and cut in half. Method: Serve curry over rice garnished with coriander and any remaining chilli (if you like it hot. ) alongside the salad. Empty the curry into a saucepan and gently heat. Preheat the oven to 200°c (180°c fan-forced). Mix together lime zest, lime juice, a dash of soy sauce, a good pinch of brown sugar and as much or as little chilli as you like. Dress salad and toss to combine. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly. Cut lemon into wedges. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes. Use a ratio of 1. 5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges. Meanwhile, combine salad leaves, tomato and coriander (leaving a few leaves aside for garnish). Wash and chop parsley. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine. Show more