A fabuliciouzly quick & easy curry that’s sure to please the whole Fam-Bam!
This is another gem of a dish from my post ballet arsenal that I can not believe I haven’t shared with you all already! Forget stopping for takeout on the way home, you’ll have this whipped up quicker than the store can!
Simply pop a pot of water on to boil, salt & cook off some rice before draining.
While that’s happening, grab a medium pot & bung in 2 diced up chicken thighs then pour over a 400ml tin of coconut milk. Get that onto a medium heat to cook off the chook.
In a small pot, pour in a 400ml tin of coconut cream & gently heat it up before popping in 2 tablespoons of Thai Green Curry paste along with a splash of soy sauce. Stir it well to incorporate & then add it into the chicken pot. Give the whole lot a jolly good stir.
Whack in the cooked & drained rice & dish up!
Now that’s the base recipe! Back in the day, before Mini-Me, I used to use 4 tablespoons of the curry paste which makes it really pack a spicy punch! Also, if you have a wee bit of extra time, load that curry up with a gazillion veggies for a more substantial meal.