Ingredients

• 1 tablespoon vegetable oil
• 1 brown onion, halved, cut into thin wedges
• 1-2 tablespoons red curry paste
• 250ml (1 cup) coconut cream
• 6 (about 650g) chicken thigh fillets, trimmed, cut into 4cm pieces
• 6 fresh kaffir lime leaves (see tip)
• 1 stem lemon grass, pale section only, quartered lengthways
• 1 tablespoon fresh lime juice
• 2 teaspoons brown sugar
• 1 teaspoon fish sauce
• 6 (about 400g) silver beet leaves, white stems removed, washed, dried, coarsely shredded (see note)
• Steamed white rice, to serve
• 1/3 cup fresh coriander leaves
• Roasted peanuts, coarsely chopped, to serve
• Lime wedges, to serve

Method

• Step 1 Heat oil in a wok or frying pan over high heat. Add onion and cook, stirring often, for 5 minutes or until the onion softens. Add curry paste and cook, stirring, for 1 minute or until aromatic.
• Step 2 Stir in the coconut cream and bring to the boil. Add the chicken, kaffir lime leaves and lemon grass. Reduce heat to medium. Simmer for 10 minutes or until the chicken is cooked through. Add the lime juice, sugar and fish sauce. Cook, stirring, for 5 minutes or until the sauce thickens. Stir in the silver beet. Cook, stirring, for 2 minutes or until the silver beet just wilts.
• Step 3 Divide rice and curry among serving bowls. Top with coriander and peanuts. Serve with lime wedges.