It was all about the Wok on this week’s Simply Asia segment on SABC 3’s Expresso Morning Show. Chef Lucky is back in the kitchen with Expresso Chef Katelyn, as Katelyn gives advise on what is the best kind of wok to buy, how to burn and care for your wok, Chef Lucky demonstrates a few wokking techniques and we show you what utensils are best to use when cooking with a wok.
After all the technical talk, we got down in the kitchen and gave Expresso Show a delicious recipe for Thai Butternut Chicken. You’ll find the recipe below (serves 4), but if you’re not in the mood to do the cooking yourself, just visit your nearest Simply Asia and simply order a 315.
Thai Butternut Curry Recipe
Yellow Curry Sauce:
45ml (3 Tbs) vegetable oil
100g yellow curry paste
5ml (1 tsp) turmeric powder
1 can coconut milk
1 cup chicken stock
30ml (2 Tbs) fish sauce
30ml (2 Tbs) fresh lime juice
15ml (1 Tbs) palm sugar or brown sugar
Other Ingredients:
400g chicken fillet strips
120g onion, chopped
250g butternut, peeled and chopped
Chilli powder, to season
Steamed Jasmine rice, to serve
Preparation:
In a wok or large saucepan, heat the oil over medium heat. Add the curry paste and turmeric and stir well, being careful not to burn the paste. Add the coconut milk and stock and bring to a gentle boil. Simmer for a few minutes.
Add the fish sauce, lime juice and sugar and stir well.
Add the chicken pieces into the boiling curry sauce and cook for 5-7 minutes.
Add in the onion and butternut and simmer until the vegetables are cooked. Season with chilli powder.
Serve the curry with steamed Jasmine rice.
