Sunday, 16 February 2014

I feel like Thai Chicken Tonight, Thai Chicken Tonighttt.

What a lovely weekend of weather we have had.  After the horrible weather that has graced our island over the last week, today's calm beautiful blue skies were a very welcome sight. 

When the weather is horrible I crave comfort food, food that is like a big hug. To me Thai Green Curry is one of those hugs. Filled with veg and served on a bed of brown rice, its a big zingy healthy hug. If you make the curry paste from scratch, you know exactly what is in your food as well. You will be surprised at how easy it is to actually make a curry paste. You can make it as spicy as you like, which is great because I find the pastes you get in tubs to not have enough depth of heat. I like my curry to have a bit of fire to it. 

Ingredients for 3 people.

1 serving of curry paste (I followed a BBC recipe for the paste and just popped in a extra chilli. )
5 chicken thigh fillets
1 carrots finely sliced
1 red pepper finely sliced
6 baby aubergines
1 pack baby sweetcorn
1 can coconut milk
2 chillies
Juice of one lime
3 kaffir lime leaves
1 tbsp fish sauce
Splash of soy sauce.
Coriander
Brown rice

Whiz up your curry paste and then pop into a hot wok or deep sided frying pan with some coconut oil.




A little tip: if you buy more chills that you need, pop them in the freezer. 


Once your paste has cooked though pop in your chicken strips and brown off.



Pop in your veg and stir.



When your veg and chicken are nicely coated in the paste, pour in your wet ingredients, chopped chillies and the kaffir lime leaves. Leave to simmer gently.



Once your veg has soften to your liking and the sauce has thicken (approx. 20 minutes), sprinkle in some coriander. 




After 2-3 minutes it should be ready to serve. I forgot to mention, whilst your sauce is thicken, this would be a good time to cook your rice. 

When your rice is cooked through, plate up and enjoy.








I hope you all had a good weekend, what did you get up too?

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