Thai green chicken curry
A note from the chef... “You could replace the chicken with quorn pieces or make an entirely vegetable version substituting something like sweet potato for the chicken. If you don’t like spice add only half the curry paste. You can taste at the end and add more if required. The consistency of this dish will not be as thick as typical Indian style curry.”
SERVES 4
20-30 minutes
£1.25 per person
INGREDIENTS
400g diced chicken
30ml vegetable oil
1 medium or half a large onion, sliced
1 pod of Thai green curry paste
2 cloves garlic, crushed (or 1 teaspoon of garlic puree)
Small piece of ginger, finely diced (or 1 teaspoon of ginger puree)
150g mushrooms, sliced
1 pepper, chopped
1 small tin of peas
1 tin coconut milk (400ml)
300g rice
1. Dice the chicken meat, if required.
2. Add oil, onion and curry paste to a large saucepan. Cook over a low heat to soften, do not colour.
3. Add ginger and garlic. Cook for 1 minute.
4. Add chicken, cook to seal the meat and for a further 5 minutes.
5. Add mushrooms and pepper.
6. Cook slowly until the chicken and vegetables are cooked through.
7. Add the coconut milk and the tinned peas. Heat through.
8. Cook the rice according to the manufacturers instructions.
9. Serve curry on top of rice.
Suggestions... You could make a vegetable based version, by substituting the chicken for sweet potato or quorn. Choose whichever fresh or frozen vegetables you wish - all would make an excellent addition to the meal and provide an extra boost of nutrients. Aim for a rainbow of colour of fruit and vegetables each day.
