Gorgeous Green Thai Curry
At first, the idea of being self-catered at university frightened me. I saw myself cooking the same few meals over and over, distorting the difficulty of cooking the variety of dishes I was used to eating at home. However, over time, I realised that dishes which seemed too complicated to even attempt are actually not too strenuous. I always thought the delicious Green Thai curries I ate in restaurants and at home were way beyond my cooking capability, but it turns out I couldn’t have been more wrong.
After successfully dishing out this meal a few times since being at uni, I’d say the hardest part is timing the cooking of all the ingredients to ensure that everything is ready at the same time- but this really isn’t that tough. Follow the simple recipe below, and you’ll have a gorgeous green Thai curry in no time (aka in about 30-35 minutes). Bon appetite!
Ingredients- serves 3 to 4
2 cups uncooked rice
400ml coconut milk
3 tsp Green Thai curry paste
1 large Sweet potato
2 Peppers
2 handfuls Broccoli
3 Chicken breasts
Vegetable oil
Preheat the oven to 180 degrees.
Pour boiling water into a pan and add the rice.
Cut up the sweet potato into small chunks, slice the peppers and broccoli and place all the veg on to a baking tray. Drizzle with oil, season with salt and pepper and then place the tray in the oven.
Cut up the chicken breasts then heat up the oil in a wok and add the chicken.
Continue to stir fry until the chicken begins to brown, then add 3 teaspoons of green Thai curry paste and stir.
Next, add the coconut milk and stir until the paste and coconut milk have blended together.
Bring the sauce to the boil, then reduce the heat and simmer for 10 minutes.
The vegetables should be ready by now so take these out of the oven and stir into the mixture.
Next, drain the rice and spoon on to the plates before serving out the curry. Delicious.
