1 onion, diced

1 tbsp rice bran oil

1-2 tbsp Thai green curry paste


400g chicken livers

Freshly ground salt and black pepper

Finely grated rind and juice of 1 large orange

Saute onion in oil until transparent. Add curry paste.


Wash and halve chicken livers if too large. Pat dry. Add to pan. Saute until just pink inside. Add seasoning, orange rind and juice. Cover and poach for about 1 minute. Great served on pasta, rice or potato mash and garnished with fresh herbs. -Serves 4