Chef Deb Waiheke

Fine dining in your home. Weddings, corporate & private catering. Gourmet barbeques.

South Pacific coconut chicken curry

Im holidaying in Fiji for a few weeks and will be bringing you new, fresh and vibrant recipies, with the local produce that I find in the markets and villages in the area, today’s is a twist on a traditional Thai green chicken curry, there is an abundance of eggplants and coconuts here currently, you really cannot beat using fresh coconut picked fresh from the tree.


Curry paste recipe- serves 4-6

30 coriander seeds

30-40 cumin seeds

10 black peppercorns

1 inch knob fresh turmeric

handfull of coriander roots

10 green chillies

3 red chillies

1bulb of garlic

zest of 3 limes

fish sauce

Dry fry coriander seeds and cumin until fragrant and toasty, pop into pestle and mortar and grind, add other ingredients one at a time until you have a smooth-ish paste, add the fish sauce last, a few good glugs.

Prep your veg, I used, eggplant, okra, onion and pumpkin, cut all the veg the same size so it cooks at the same time.

Cut your chicken into bite sized pieces, if cutting a whole chicken, save the frame and bones for stock.

grate 2 coconuts, it will look like dessicated coconut, pop in a bowl and add a bit of water and squeeze for a couple of minutes with your clean hands, to encourage the coconut milk out of the pulp, pass through a sieve. Save the pulp,

saute onions ons in a pan using coconut oil, add curry paste and cook out for a couple of minutes, when it smells really fragrant and most of the moisture has left the pan add your fresh coconut milk, add your chicken and veg, keep heat on a simmer, pop lid on pan for 10 minutes.

to finish curry add more fish sauce, a little brown sugar for sweetness, juice of a lemon for sourness, also add the grated zest for lift of flavour. Add your chopped corainder leaf, and serve with rice, Enjoy,


This entry was posted on May 3, 2015 by .