4 Servings, 780 Calories/Serving, 30 Minutes
1 tsp unsalted butter
2 russet potatoes
2 chicken legs
1/2 packet large seedless limeinstant Thai green curry paste
2 garlic cloves
4 tsp coconut cream
4 swiss brown mushrooms
2 sprigs coriander
1 thumb younger ginger
3 garlic cloves
1 tsp whole black peppercorns
1 tsp sesame oil
1 tsp oyster sauce
1 tsp Thai fish sauce
Use a vegetable peeler to remove skin off potatoes. Slice potatoes into half.
Boil 4 cups of water in a sauce pan over medium high heat. Add potatoes into the sauce pan and cook for 18 minutes. Drain water and let potatoes to cool down.
Use a slightly damp kitchen towel to remove any dirt on the mushrooms. Gently twist mushroom stem to remove. Slice each mushroom into half. Cut away coriander root. Roughly chop coriander stem and leaves.
Add coriander root, whole black peppercorns, ginger, and garlic cloves into a mortar. Use the pestle and pound for 2 minutes or until it forms a paste.
Add fish sauce, sesame oil and oyster sauce into the paste. Use a spoon and gently stir to combine
Spread the paste on both sides of chicken legs. Use a cling wrap to cover the plate and refrigerate for at least 15 minutes or overnight.
Heat 1 tbsp vegetable oil on the frying pan over medium heat. Lay marinated chicken legs, cook each side for 4 minutes until they are lightly brown.
Add mushrooms, green curry paste and 200ml water to the chicken legs. Stir to dissolve green curry. Let it cook for 25 minutes until chicken is cooked through. Then stir in coconut cream to the sauce combine before turning heat off.
Add unsalted butter, a pinch of salt and pepper to cooked potatoes and mash them. Stack chicken leg on mashed potato and drizzle green curry sauce over to serve.