Quick Thai Green Chicken Curry
For 4 people
2 tsp olive oil
1 medium red onion or 2 shallots, chopped
1 garlic clove, crushed
2 - 3 tbsp Mae Ploy green curry paste (it’s HOT, so be careful)
1 can of coconut milk (try light coconut milk)
Approx 900g cooked, leftover chicken, no skin, chopped roughly
1/2 cup of water
3 kaffir lime leaves
1 carrot, halved and then peeled
Handful of broccoli florets, chopped small
1 red pepper, sliced
Several spring onions, chopped large
Small handful of coriander, chopped
* All vegetables are optional and can be swapped. This also goes for coriander, which some people do not like.
* To make the sauce, fry the onion and garlic until soft in a large frying pan.
• Stir in the paste and half the can of coconut milk. Stir fry for a couple of minutes.
• Add the remaining coconut milk and bring to the boil.
• Add the cooked chicken, lime leaves and chosen vegetables - the carrot peelings, broccoli florets, red pepper slices and spring onion with half a cup of water. Add the chopped coriander and stir well.
• Simmer gently for about 5 minutes or until the vegetables are al dente.
• Serve with boiled rice.