(Almost Ready) Thai Green Chicken Curry With Coriander Salad

Prep:

1. Wash and chop tomato.
2. Wash and dry salad.
3. Crush or chop peanuts.
4. Wash coriander finely chop stems and roughly chop leaves.
5. Zest lime and cut in half.

Method:

1. Serve curry over rice garnished with coriander and any remaining chilli (if you like it hot. ) alongside the salad.
2. Empty the curry into a saucepan and gently heat.
3. Preheat the oven to 200°c (180°c fan-forced).
4. Mix together lime zest, lime juice, a dash of soy sauce, a good pinch of brown sugar and as much or as little chilli as you like. Dress salad and toss to combine.
5. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
6. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
7. Cut lemon into wedges.
8. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
9. Use a ratio of 1. 5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
10. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
11. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
12. Meanwhile, combine salad leaves, tomato and coriander (leaving a few leaves aside for garnish).
13. Wash and chop parsley.
14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.