Introduction: Frugal Food: Thai Green Chicken Curry
Finalist in the
Chicken Recipes Contest
This delicious Thai curry is based on a ready-made curry paste, but we'll show you how you can turn your ready-made paste into something spectacular by adding a few extra ingredients found in your fridge. This recipe uses several ingredients that will last a while in your fridge or pantry and can be stretched out to make a few meals.
The ingredients you require are:
1 tablespoon of oil
2 tablespoons of Thai green curry paste
400g of chicken
Half a brown onion, sliced
1 small red capsicum, sliced
A handful of green beans
1 can of bamboo shoots (optional)
1 can of light coconut milk
2 tablespoons of coriander paste (or fresh coriander if you have it on hand)
The juice of half a lime (or a good squeeze from a bottle of lime juice)
1 teaspoon of brown sugar
Enough rice to serve 4 people
Step 1: Step 1
Heat a tablespoon of oil on medium heat in a large saucepan.
Add your curry paste and let it toast in the heat for a minute until it's fragrant.
In the mean time, start cooking your rice. We used a rice cooker, but however you prefer to prepare it is fine.
Step 2: Step 2
Add your chicken to the saucepan and coat with the paste, stirring until cooked through.
Step 3: Step 3
Add the onion, capsicum, beans and bamboo shoots and stir until well coated.
Step 4: Step 4
Add the can of coconut milk, the coriander, brown sugar and lime juice.
Turn the heat down to low and cover with a lid. Simmer for 10 minutes.
Step 5: Step 5
When rice is ready, serve evenly into four bowls.
Top with the curry, and garnish with a wedge of lime.
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