Kitchens Garden

INGREDIENTS

4 x 400g chicken fillets
4 bok choy, washed and cut in half

Green curry -
4 shallots
3 cloves garlic
15g ginger
15g tumeric
2 green chili
1.5 green capsicum, de-seeded
2 pieces coriander root
1 basil stalk
10 lime leaves
4 lemon grass
1 can coconut milk
1.5 litres fish stock
20g rice

Basil and coriander (cilantro) paste -
Quater of a bunch basil leaves
Quater of a bunch coriander

METHOD

1. Combine shallots, garlic, ginger, turmeric, chili, capsicum, coriander root, basil stalk in a mortar and pestle or food processor and crush into a paste.
2. In a large thick-bottomed pot cook the paste gently, without allowing it to colour.
3. Add lime leaves, lemongrass, fish stock, coconut milk, rice and coriander and basil paste. Bring to the boil and season, reduce to sauce consistency.
4. Strain sauce through a fine cloth and then return to a clean pot.
5. Place the chicken into the sauce and put it back on the stove and simmer for 6-8 minutes take off and rest for another 4 minutes.
6. Meanwhile steam bok choy for 2-3 minutes.
7. Place bok choy, then chicken in a bowl. Gently pour over green curry and finish with a dollop of spiced eggplant.
8. Serves four.