• 2 cups jasmine rice
  • 1 bunch coriander
  • 1 stalk lemongrass, white part finely chopped
  • 2 small red chillies, seeded and chopped
  • 2 cloves garlic
  • 5cm piece ginger, chopped
  • 2 tbsp light olive oil (Cobram)
  • 600g chicken thigh fillets, sliced
  • 2 kaffir lime leaves, sliced as finely as possible – into threads
  • 400ml can coconut cream
  • 1 small zucchini, sliced into ribbons
  • 50g green beans, topped, tailed and sliced
  • 1 tablespoon brown sugar
  • 2 tsp fish sauce
  • 2 tbsp lime juice
  • Please have extra limes, brown sugar and fish sauce available


Place the jasmine rice into a microwave safe container with 3 cups water. Cover with the lid. Microwave on high for 18 minutes, then fluff with a fork.

Wash the coriander thoroughly. Scrape and chop the roots, and chop the stems. Reserve the leaves for serving. Place in a mini food processor with lemongrass, chillies, garlic and ginger and grind into a paste.

Place ¼ teaspoon of peanut oil in a wok over a high heat and quickly stir fry ¼ of the chicken until starting to brown. Remove to a bowl and repeat with the remaining chicken and oil.

Put a few drops of oil in the wok and stir fry the curry paste for 2 minutes or until fragrant. Add the chicken back into the wok and toss to coat in curry. Add kaffir lime leaves and coconut cream. Reduce the heat and simmer for 4-5 minutes or until chicken is cooked through.

Add brown sugar, fish sauce and lime juice. Taste and add more of any of these things as your taste dictates.

In the last minute of cooking, add the zucchini and beans.

Serve with steamed jasmine rice and scattered with coriander leaves.

Suggested wine match

Wairau River Pinot Gris