Preparation time – 5 minutes Cooking time – 15 minutes Serves – 4
INGREDIENTS 1 corn cob 1 tbsp vegetable oil 1 clove garlic, crushed 1 tbsp ginger, grated 6 spring onions, cut into 3cm pieces ½ jar Lingham’s Malaysian Kapitan Curry Paste 1 cup TCC Premium Coconut Milk ½ cup chicken stock 1 stem lemongrass, bruised 1 kaffir lime leaf, crushed 600g chicken thigh fillets 2 small white zucchini, sliced
METHOD Cook corn in boiling water for 8 minutes, remove, cut kernels off, set aside. Heat a saucepan and add oil, garlic, ginger and onions. Cook until soft and add Lingham’s Malaysian Kapitan Curry Paste. Fry for several minutes and add coconut milk, stock, lemongrass and kaffir lime leaf. Bring to the boil, add chicken and stir. Simmer for 6 minutes, add sliced zucchini and corn. After 3 minutes, add spring onions, remove and discard the lemongrass and kaffir lime leaf. Serve with steamed rice.