Thailand brings back memories of backpacking and lazing on idyllic beaches. Memories of riding on elephants and Thai women balancing delicate multi-coloured layers of food on their heads, on their way to the temple. So to bring back the memories, it’s delicious Thai green curry with rice tonight.
Thai green chicken curry
Ingredients for 4 people
I large onion, chopped
2 green chillies, de-seed and cut into strips
12 skinless/boneless chicken thighs
Green curry paste
1 chicken stock cube, 450ml hot water
100ml coconut milk (fat reduced if possible)
1 carrot, cut length ways into fine strips
1 red pepper, cut length ways into fine strips
125g sugar snap peas
125g baby sweetcorn
1 tablespoon of Thai fish sauce
1 lime: zest and juice
Handful fresh coriander, chop
Finely chop 1 large onion, de-seed 2 green chillies and finely slice into strips. Spray low fat cooking spray into a high sided frying pan. Add onion/2 sliced green chilli and 12 skinless/boneless chicken thighs. Cook for 5 minutes.
Stir in 2 tablespoons of green curry paste, dissolve 1 chicken stock cube into 450ml hot water and add to pan, 100ml coconut milk (fat reduced if you can get it, I couldn’t) Simmer over a low heat for 25 mins.
Rinse and start to boil the rice.
Cut 1 carrot and 1 red pepper length ways into fine strips, 125g sugar snap peas, 125g baby sweetcorn, 1 tablespoon of Thai fish sauce (I found this in the supermarket in the same section as soya sauce), zest and juice of 1 lime. Add all these to the pan and simmer for a further 20 minutes.
Fine chop fresh coriander and place on top when serving. Serve with rice.