• 30g unsalted butter, chopped 2 tbsp grapeseed oil
• 4 eschalots, thinly sliced
• 2 garlic cloves, finely chopped, plus 1 extra clove, chopped
• 3cm piece (15g) ginger, finely chopped
• 1 lemongrass stalk, white part only, finely chopped
• 700g chicken thigh fillets, cut into thick strips
• 5 ripe vine-ripened tomatoes (750g), coarsely chopped
• 400ml coconut milk (we used Woolworths Macro coconut milk) 4 cups (1L) chicken stock
• 1/4 cup (60ml) fish sauce 2 tsp caster sugar
• Juice of 1 lime
• 1/2 bunch coriander leaves, coarsely chopped
• Rice vermicelli noodles, lime cheeks & Thai basil leaves, to serve
1. Melt the butter and oil in a large saucepan over medium-low heat. Add eschalot, garlic, ginger, lemongrass, and a pinch of salt flakes. Cook, stirring, for 4-5 minutes until eschalot has softened.
2. dd chicken and increase heat to medium. Cook, stirring regularly, for 4-5 minutes until golden. Stir in curry paste and tomato. Cook for 3-4 minutes, stirring to coat. Add coconut milk, chicken stock, fish sauce and sugar, and bring to a simmer. Simmer for 12-15 minutes until thickened and slightly reduced. 3.
3. Stir through lime juice, coriander and extra garlic, and remove from the heat. Add a little more fish sauce, to taste, if required. Serve with vermicelli noodles, lime cheeks and basil.
• ½ cup (15g) dried shiitake, soaked in boiling water for 30 minutes, drained
• 500g minced pork
• ¾ cup finely sliced cabbage (we used a mandolin)
• 2 tsp soy sauce, plus extra to serve
• 1 tsp finely grated ginger
• 2 spring onions, white part finely chopped, green part thinly sliced
• ¼ tsp sesame oil
• A good pinch (or tsp) of ground white pepper 270g (packet of 40) wonton wrappers
• 1 tbsp sunflower oil
• Chilli oil & black vinegar, to serve
1. Finely chop shiitake and combine in a bowl with pork, cabbage, soy sauce, ginger, white spring onion, sesame oil, pepper and 1 tsp salt flakes. Spoon 1 tbs of the mixture onto the centre of each wrapper. Moisten edges with a little water. Gather wrapper up around filling and, cupping it between your thumb and index finger, pat the filling down with the back of a spoon. Repeat until all the mixture is used.
2. Bring a large saucepan of water to the boil. Line a steamer big enough to sit on top of the saucepan with greaseproof paper and pierce it several times to allow the steam through. Place half the dumplings in the steamer, ensuring they’re not touching. Brush with oil and steam for 5-7 minutes until cooked. Repeat.
3. Sprinkle with green spring onion and serve with chilli oil, vinegar and soy sauce
Sign up now for the latest news from the Blue Mountains area direct to your inbox.