Thai Green Curry
A super easy curry for an easy mid week meal! Plenty of leftovers for lunches or to pack some away for the freezer!
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 people
- 1 tbsp olive oil
- 1 brown onion
- 2 chicken breasts
- 2 large carrots
- 4 potatoes
- 100 g Green Curry Paste
- 2 tsp fish sauce
- 2 x 400mL Light coconut cream
- 100 g Bamboo Shoots
- 2 cups of greens I like to use green beans and broccoli
Firstly prepare all ingredients to make the cooking process quick and easy. Roughly chop the onion, and cut the chicken breasts into 1inch pieces. Slice the carrots into 0.5cm thick discs and chop the potatoes into 2 cm pieces.
Heat the oil in a large heavy-based ban. Then add in onions, allow to cook for 2 mins on a medium heat before adding chicken and cooking for a further 5 mins on low heat (the aim is not to completely cook the chicken, as it will poach further in the liquid). Stir in carrots and potatoes. Then mix in the green curry paste, break up the paste with the back of a wooden spoon and stir to coat all the chicken and vegetables. Then add in fish sauce and 2 cans of coconut cream. Place a lid on the pan ensuring a 1-inch gap on one side (to make sure it doesn't boil over). Allow the curry to simmer for 30mins, at this stage, you just be able to put a knife through the potatoes and carrots.
If you plan on freezing the mixture (which it does very well, for up to 3 months). This is the point to stop.... the high water content of green vegetables means they will go mushy when frozen and defrosted...
But, if you plan on eating it straight away continue to add the greens. Cut the greens into small pieces and then stir through the curry. Allow to simmer with the lid off for 5 mins and then remove from heat.
Serve with rice and top with chopped coriander.