Carpaccio Rucola and Parmigiano - Chef Recipe by Fabio Stefanelli
A delicious and easy to make antipasto dish to nibble on with a glass of red.
500g organic chicken thigh – chopped
1 Tbs coconut oil
2-3 Tbs red curry paste (see below)
2 shallots – trimmed and chopped
2 cups chopped pumpkin
75g snap peas
1/4 bunch fresh coriander – chopped (garnish)
400mL coconut milk
1 lime – juiced
Red Curry Paste:
8 dry red chilli (soaked for 10 minutes)
10 garlic cloves – peeled
1 lemongrass stalk
5cm fresh ginger
1/2 tsp shrimp paste
2 Tbs coriander roots
1 tsp cumin
3 tsp white peppercorns
Throw all the ingredients for the curry paste in a food processor or blender and blitz until fully combined.
Heat the coconut oil on a medium heat, add the shallots and curry paste and cook for 6-8 minutes before adding the chopped chicken thigh.
Turn the heat to high and stir to ensure all the chicken is coated in the spices and cook for 5-6 minutes.
Add the vegetables and stir before adding the coconut milk, cook for a further 10-12 minutes.
Remove from the heat.
Season and add the chopped coriander leaves.
Credits: Scott Gooding Project & Whirlpool
Photo Credits: Whirlpool