To end off this week’s batch of recipes, I have to include one for fast Green Thai Curry. A few days ago I posted a master recipe for thai style green curry paste. I waxed lyrical about how quickly one can put a healthy thai curry together – particularly if you have some good curry paste!
This is my basic recipe. If you have some lovely ingredients like snap peas, baby corn, or bamboo shoots – by all means add them! You can also swop out the chicken for another meat or seafood. Just give some thought to how the meat will work with the other flavors. If you are vegan, then you can of course take out the meat altogether and have a eastern inspired vegetable feast.
To run you through real quick, this is what I do. Chop up veg and chicken into strips. Put a deep pan on the flame with a little coconut oil and a few tablespoons of green curry paste. I like to go with about 3/4 cup of curry paste for 4 people, but you can reduce this if you prefer less spice. I add the chicken strips, toss this around, then the onion, a few more tosses, and then a can of coconut milk. The rest of the vegetables go in, set to simmer, and by the time I have cleaned up the kitchen it is ready!
Hows that for efficient meal making : D. Told you it was quick!
Green Thai CurryPrint This
- 3/4 cup green thai curry paste (if you are using a store bought one, then check the directions on the back, it might be stronger or weaker, depending on the brand)
- 1 can coconut milk
- 4 chicken breasts
- 1-2 julienned carrots
- 1 cup frozen or fresh peas
- 1/4 cup corn, fresh or frozen
- 2 onions
- 1/2 red pepper
- sprig of lemon grass
- Chop the onions into cube size pieces, julienne the carrots and red pepper and slice the chicken breasts into thin strips.
- Combine the curry paste with a little coconut oil in a deep pan and bring up to heat. Add the chicken strips and toss. Add the onion and toss.
- Pour in the coconut milk, and add the rest of the vegetables and the sprig of lemon grass (if you have).
- Simmer on low until the meat is cooked through and the vegetables are to your liking. You can add some salt, or serve with soya sauce.
- Serve on a bed of rice or enjoy on its own for a low carb option.
If you do not have any lemon grass, you can still make the curry, as the curry paste should be flavorful enough. Purchased curry paste will most probably already contain lemon grass.