Recipe number two from this weeks meal menu is a tasty Thai green curry! A lovely fragrant curry served with a ton of green veggies a a spoon full of rice, I have been very good and have dramatically reduced my carbs by replacing most of them with fresh steamed vegetables. So here is what you will need:
- 2 chicken breasts
- 1/2 a pack of baby corn.
- Handful of button mushrooms.
- 2 spring onions.
- 1tsp of ginger paste.
- 2-3tsps of Thai green curry paste.
- 1 can of coconut milk.
- Small handful of cashew nuts.
- Small bunch of fresh coriander.
- Juice of half a lemon.
- Rice and vegetables to serve.
Dice your chicken into chunks and fry in a little olive oil until browned then add your mushrooms, corn, spring onions and ginger paste and continue to fry until the veg has softened. You could change up the vegetables you add depending on what you have I think mange tout and pac choi would also be tasty! Add 2-3 spoonfuls of Thai green curry paste depending on how spicy/strong you like it followed by the can of coconut milk. Simmer for 15 minutes until reduced slightly adding some fresh coriander, cashew nuts and a squeeze of lemon juice before severing.
Cook rice to the packet instructions to accompany your curry I opted for only 2 spoonfuls then filled the rest of my plate with fresh steamed broccoli and green beans.
Because this curry was quite spicy for the boys I made ginger and coconut rice with chicken and vegetables leaving out the curry paste and they seemed to enjoy theirs just as much as we did!
Thank you for reading.