If you have time then a fresh, homemade Thai green sauce is worth the effort (see earlier blog post). However there is no shame in using a good quality shop bought paste. There are lots of great ones out there of varying heat. Convenience is a friend to us all and this is definitely quick enough for a mid-week dinner.
I've used chicken in my curry but this can be just vegetables or made with tofu if you are vegan and wanting extra protein. Obviously skip the fish sauce in a vegan version 😬
Use whatever veggies are in the bottom of your fridge or in your freezer. Works with baby potatoes, sweet potatoes, broccoli, carrots, sweetcorn, spinach etc etc....
Ingredients
1 tbsp oil
1 tin coconut milk
100g Thai curry paste
2 chicken breasts
Veggies of choice ( I used spring onions, red pepper, water chestnuts, sugar snap peas)
1tsp fish sauce
1tsp dark brown sugar
1 lime (to serve)
To make...
Heat the oil (medium heat) and fry of a tbsp of coconut milk. Then add curry paste and fry until fragrant (about 3 minutes) stirring all the time.
Add the chicken (if using) and stir so the paste coats it and the chicken is sealed
Add the remaining ingredients, stir well and allow to simmer for 15 minutes until the chicken is cooked through.
Serve with rice or flatbread and garnish with fresh coriander, lime wedges, peanuts, spring onions... whatever takes your fancy ❤️
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