Roasted Capsicum, Zucchini and Cherry Tomato Salad - Recipe by Alison Wright
This delicious Summer salad is bursting with colour and flavour and the perfect accompaniment to fis...
1 cup bean sprouts
12 green beans
1 can coconut cream (400ml)
2 red chillies, sliced
1 red capsicum, sliced
6 baby corn
2 baby eggplants, sliced
2 cups water
2 Tbsp fish sauce
1 Tbsp Peanut Oil
3 Tbsp green curry paste
2 Tbsp brown sugar
500g chicken thigh fillets, cubed
In a saucepan, heat peanut oil and fry 3 tbsp of green curry paste for 1 minute.
Add chicken and cook until brown.
Pour in 1 can of coconut cream and 2 cups of water.
Stir in 2 tbsp of fish sauce and 2 tbsp of brown sugar.
Bring this to a boil and add in all the vegetables except for the bean sprouts.
Reduce heat and simmer for 15-20 minutes.
Stir in 1 cup of bean sprouts just before serving.
Serve with steamed jasmine rice.