I would love to be able to say that my kids love vegetables but, well, like most other kids they don't really. There is often either a whinge about them at meal times or else they spend half of the meal on a mission trying to fish them out. This dish is different though. Maybe it's the colours (or the novelty of having tiny, baby corn in there!) but they actually eat most of them in this recipe. If you do try this family-friendly meal I hope the same happens for you!
THAI RED CURRY WITH CHICKEN (Serves 6)
What you'll need:
- 2 tbsp oil (I use coconut oil)
- 2 heaped tbsp thai red curry paste
- 1 garlic clove, finely chopped
- 2 handfuls of chopped vegetables - I like red pepper, mange tout, spring onion, baby corn & broccolini - but use whatever selection you like
- 350g chicken mini fillets, cooked
- ¼ cup coconut, grated - this is optional, but when I have grated coconut in the freezer I add it to the pan
- 2 x 400ml cans of coconut milk
- Handful of coriander (optional)
How to make it:
This is a delicious, creamy, fresh curry. It’s also a great way of using up cooked chicken left over from a Sunday roast (which makes the recipe even easier).
To start, heat the coconut oil in a large, deep frying pan.
When the oil is hot, and has changed to a clear liquid, stir in the curry paste and the chopped garlic. Cook for 2 minutes, stirring to combine flavours.
Next add the coconut milk, and grated coconut - if using.
Stir in the cooked chicken, bring to the boil, reduce heat and simmer for 10 minutes stirring occasionally until the sauce has thickened and the vegetables are just tender. Finally, add three quarters of the coriander, if using.
Serve in bowls, garnished with the remaining coriander, lime wedges, and noodles. We like ramen noodles, but any type of noodles or rice will work here.
Dig right in...
An easy, delicious family-friendly mid-week meal.