Thursday, 21 February 2008

Thai curry
Make this when your short on time but still want something substantial. There's something remarkably comforting about this green curry; it ticks all the boxes in terms of comfort, its sweetened with coconut milk, warm and spicy, quick to make and the crunch of the green beans reminds you its healthy!
1 tbsp vegetable oil
1 clove garlic, minced (optional)
2/3 spring onions shoots, chopped
1 tbsp mild green curry paste, (I use 'Thai Taste -Gang Keow Wan'
1 chicken breasts, boneless and skinned chopped into small pieces (sometimes I use chicken wings 5/6 pieces per person or boneless thigh meat, I prefer this more tender meat)
250ml coconut milk
100ml chicken stock
2 tsp Thai fish sauce
1 tsp sugar
Fine green beans or mange tout (as many as you like, and any other vegetables such as peppers cut into strips)
1 tbsp chopped fresh basil (sometimes I substitute basil with coriander- If thats what I have in the fridge!)
Heat the oil in a wok or pan and chuck in chopped spring onion and garlic if using. Add the curry past and then throw in the chicken pieces, mix until all the chicken in coated in the paste. Stir fry the chicken for a few minutes until sealed and then add the coconut milk and a little of the chicken stock. Bring to the boil and then simmer. If the sauce seems to be drying just a splash of stock. Add the fish sauce and the sugar. Continue simmering the curry for a further 6 minutes or until cooked.Add the basil and serve with boiled white rice.

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