Kristy Adams - Campaigning for Business, Arts and Social Justice
Eating round the world for 20 days in lockdown, day 11 Thailand

Eating round the world for 20 days in lockdown, day 11 Thailand

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)

Rice

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

 

Method

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.