Sunday, 9 February 2014

Thai Green Curry!

I had some friends at the weekend over for dinner, it was a girlie night as you can well imagine. I wanted to make something "healthy-ish" but full of flavor, so I thought Thai Green Curry would be well-fitting.

                              Image taken from figfondue.blogspot.

  • 1 sachet Thai Green Curry Paste ( I used the Woolies one)
  • 2 Shallots, thinly sliced
  • 2 tbsp sesame oil
  • Thumb size piece of ginger
  • 2 red/green chillies sliced
  • 1 can coconut cream
  • 6 organic chicken breast, or pieces: cut into chunks against the grain of the chicken.
  • 6 small potatoes, whole
  • Broccoli, long stemmed
  • A small bag of mange
  • 8 mushrooms, whole
  • 2 tins coconut milk
  • 3 tbsp fish sauce

In a large casserole pot, on a high heat, fry off the thai green curry paste, along with the shallots. Add the sesame oil and stir well. Add the ginger and the chilli and fry off for 5min.Add the coconut cream and allow to simmer. In the meantime, chop your chicken into pieces and add to the pan. Add your potatoes and stir well. Turn down the heat to a simmer before adding the broccoli and mange tout. Allow to cook for 20 min, then add in the mushrooms and two tins of coconut milk. Cook for a further 30min, until the curry has reduced slightly, add your fish sauce to taste.Cook for a further 5min, or until your potatoes are soft. Remove from the heat and serve with Cinnamon rice.

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