One of my favourite easy dishes is Thai Green Curry, there are other colours available as well but green is the one I make the most as everyone in the family will eat it and there will be no complaints. I can’t be doing with fussy eaters!
Not only is the curry bursting with flavours and colours it is also really simple to make and what goes in depends on what you like or have to hand.
Meat – I tend to use chicken breasts or thighs, works equally well with thin strips of beef or big fat prawns
Vegetables – you choose but I use Leeks, Spring Onions, Peppers (Red, Yellow, Orange), Baby Sweetcorn, Mange Tout, Sugarsnap Peas, Brocoli, Water Chestnuts, Bamboo Shoots, Spinach, Basil, Lemongrass
Thai Green. Red ot Jungle Paste
I fry the meat (unless I am making a vegetarian option), leeks and spring onions in oils that have got some oomph (Chiltern Cold Pressed Chilli Infusion or Stir Fry Infusion are what I have to hand) and then either
Slow Cooker – pop it in with coconut millk, Thai paste and most of the vegetables, (leave out the green vegetables) and cook on keep warm or low heat for 6 hours or so. Just before serving give the green vegetables a quick dip in boiling water and then transfer them to the slow cooker.
Wok – throw the chicken in with the rest of the ingredients and let it bubble away for 15 minutes or so, until the vegetables are cooked to your liking.
Serve with rice or noodles and enjoy!