Wednesday, July 8, 2009

Cheat's Thai Green Chicken Curry - 2 - $

Congratulations! You've nearly made it to the end of the week. There's not much veg left in the fridge and you can't really be bothered cooking? Perfect. One more sleep 'til take-away food, so have a crack at this super easy curry.
(Serves 2)


1 Chicken breast (you could use a steak instead if you have one stashed in the freezer)
1 Onion
1.5 cups of vegetables chopped - I used some broccoli, mushrooms and green beans - the point is to use up whatever you've got leftover - capsicum, zucchini, carrots etc
2-3 tbs of Thai green curry paste (you could use red paste if you like)
1 small tin of coconut milk (you can use the "lite" version if you prefer)
Steamed rice to serve

Pop your rice on to cook.
Chop your vegetables into stir-fry size pieces - about 2.5cm.
Dice your chicken boob and put aside.
Roughly chop your onion, I do this last so I don't have tears in my eyes while chopping everything else.
Heat some oil in a wok or large pot over a very high heat. Stir-fry the onion for 1-2 minutes until it becomes clear and starts to soften. Add your curry paste and stir for a minute or two until fragrant. Add your chicken and stir-fry for 2-3 mins. Add your vegetables* and stir-fry for a couple of minutes until they just starting to cook. You don't want to overdo it if you like them crunchy. Add the coconut milk, bring almost to the boil and then turn the heat down and simmer until the rice is done (approx 10 mins by this stage if you are steaming rice).
Serve with rice and to jazz it up a little bit you can add some cashews or peanuts and some bean shoots on top.


*Note: you may need to add the veggies in two lots depending on what you use, for example hard carrot-type veg needs longer to cook than soft zucchinis.

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