Thursday, August 5, 2010

Recipe: Quick Thai Green Chicken Curry


It's funny, I was eating this lovely comforting meal whilst watching the new series of The Biggest Loser USA. Found it quite amusing watching all these rather large people dieting and excercising themselves to exhaustion, and there was me eating a double sized portion of creamy calorific curry. This is a quick-fix thai curry- it's using Waitrose's Thai green curry paste, which by the way is FANTASTIC. I've tried quite a few and I think it gives a really authentic flavour, with the right amount of spiciness. If you want a little more heat i would add 1 more tsp to the dish, but i wouldnt add any more unless you want to blow your head off!! The mushroom stock I used is made by Knorr, it comes in cubes and you should be able to find it (or some other brand of mushroom stock cubes) in any asian food shop. If not, you can use chicken stock instead.

Quick Thai Green Chicken Curry (serves 2)

2 tbsp vegetable oil
2 shallots, halved and thinly sliced
1 portobello mushroom, diced
½ red pepper, diced
2 breasts chicken, cut into strips
½ tsp crushed ginger
1 tsp crushed lemongrass
160ml can coconut cream
300ml mushroom stock
2 tsp Waitrose Green Thai Curry Paste
1 tbsp coriander, stems and leaves chopped (extra for garnish)
1 ½ tsp sugar
1 tsp soy sauce
10g basil leaves, roughly chopped

1. Fry the shallots on a fairly high heat in the oil for 3 minutes. Add the mushroom and red pepper and cook for 3 more minutes. Add the chicken, ginger and lemongrass, and cook for a further 4 minutes.
2. Add the coconut cream, stock, curry paste, coriander, sugar and half the basil. Cook for 10 minutes, on a medium heat, stirring occasionally.
3. Add the rest of the basil and cook for a further 5 minutes. Season to taste and serve, sprinkled with chopped coriander, with basmati or Thai sticky rice on the side.

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