Thai chicken curry and white chocolate cardamom mousse for dessert

Thai chicken curry

A few weeks ago we visited the Fourways Farmers market, curious to see and sample some fresh local produce and home made treats.

Victoire was looking for cardamom pods for some time and as luck would have it, managed to not only find a vendor that had cardamom, but also a smörgåsbord of other fresh herbs, spices and tidbits for our cooking endeavours. He even made up some barbeque spice for us. Watch out though, if you don’t pay close attention you’ll end up with some really hot spices and a huge dent in your pocket.

Inspired by the cardamom find, I happened to recall a recipe for white chocolate cardamom mousse from Nigel Slater’s Real Food cookbook – something I wanted to try for a long time. So this weekend, I finally got all the ingredients together for the decadent dessert.

Check out this quick Vine video of me whipping up the white chocolate cardamom mousse.

Read more about this recipe here.

With dessert sorted, I decided to continue on the fragrant Asian theme and make a Thai chicken curry for a change.

This one is very simple and is quite adaptable to whatever vegetables you have in your fridge.

Thai chicken curry

Yield: 4

Thai chicken curry

Fragrant Thai chicken curry

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons Thai curry paste (I used panang curry paste - only 15% chilli)
  • 4-6 skinless boneless chicken thighs, cubed
  • 1 can coconut milk
  • 10 baby sweetcorn, halved lengthways
  • 1/2 head cauliflower, halving the florets
  • 1/2 head broccoli, halving the florets
  • 1/2 punnet of mushrooms, sliced
  • 1/2 packet medium rice noodles
  • zest and juice of 1 lime
  • 2 tablespoons Thai fish sauce
  • small handful fresh coriander leaves

Method

  1. Heat oil in saucepan. Stir in the curry paste and cook for a few seconds. Add the chicken pieces and fry gently.
  2. Add the coconut milk, baby sweetcorn, cauliflower and mushrooms and bring to the boil. Partly cover with a lid and simmer for 10 minutes.
  3. Bring a pot of water to the boil with a little oil to prevent the noodles from sticking and add the rice noodles. When it reaches boiling point, switch off the heat and let it stand for 4 minutes.
  4. Drain the noodles and add to the pan. Add the broccoli stems on top and simmer for 4 minutes until the vegetables are tender.
  5. Add the lime zest and juice, fish sauce, coriander and stir well.
  6. Serve in a bowl, garnishing with fresh coriander, lime wedge and some red chilli (optional).
http://www.sustenance.co.za/2013/08/thai-chicken-curry-and-white-chocolate-cardamom-mousse-for-dessert/

The dish turned out deliciously fragrant with just a hint of heat. The family gobbled it all up with no left-overs for a snack or work lunch. That to me is a sign of a successful dish.

We ended the meal off with the white chocolate cardamom mousse – a very rich, velvety finish to a delicious meal.

 

2 Comment

  1. Hi, this is the one I like!
    Thank you for the recipe! It looks yummie!

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