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Tuesday, 7 August 2012

Thai chicken curry

A few days ago we had a trip to Rusholme to stock up on spices, and found a BIG bag of Thai curry paste.  So we had to try it.  Lovely.

So, tonight, I was going to make a veggie Thai curry,  but victim suggested prawn.  I didn't fancy prawns, so we ended up with chicken and assorted vegetables.  It was delicious.  Victim declared it too hot for me, and had some creme fraiche.  Wuss!  I could feel the heat, but scoffed the lot.

I have decided to try to be a tiny bit more official with recipes, separating out the ingredients and methods, let me know if you prefer this - or hate it!


Serves 4:  Approx 30 minutes prep time:  Approx: 395 calories per portion:  Approx:  £1.35 per portion


Ingredients:

1/2 tbsp peanut oil
2 skinless chicken breasts
1 tbsp curry paste
1 crushed garlic clove
Vegetables eg. spring onions, orange pepper, small asian aubergine/courgette things, green beans, string beans, mushrooms, beansprouts
Tin coconut milk

Method:

  1. Fry bite sized pieces of chicken breast in peanut oil for a few seconds.  Use a wok or decent sized shallow pan so that you can get everything in.
  2. Add curry paste and garlic.
  3. Add chopped vegetables, except beansprouts, turn over a few times and then add a cup of water.
  4. Simmer for a bit, add coconut milk, simmer some more until vegetables are a bit soft and chicken is cooked through.
  5. Stir in big handfuls of beansprouts and turn over in sauce for a minute 'til they are heated through.
  6. Serve over thai jasmine rice.




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