Today’s Lunch Menu

So today we had a birthday at the office and the lovely, talented Tracy made us the most delicious Thai Green Curry. The best part of it was I could eat it as I have reached the point in my diet where I can now eat a bit of chicken each week. It is filled with loads of goodness – plenty vegetables, fresh herbs, spices and a good dose of ginger and garlic. So I thought I would share the recipe with you. Thank you Trace!

INGREDIENTS (serves 10):
1 large red onion, finely sliced
1 heaped teaspoon crushed garlic
1 ginger root cut into sticks
2 red peppers, finely sliced
1 punnet courgettes, sliced
1 punnet mushrooms, sliced
2 tablespoons green curry paste (or to taste)
1kg chicken breast cut into bite sized chunks
2 tins coconut milk
1 small tin water chestnuts, sliced
1 punnet mange tout/snap peas, sliced lengthways
1-2 punnets baby corn, sliced lengthways
2-3 limes for juice
Large handful of washed and chopped coriander leaves and stalks
1 tablespoon fish sauce
1 tablespoon brown sugar
METHOD:
  • Heat a little vegetable/sunflower oil in a pot and fry onion, garlic and ginger until just soft.
  • Add peppers, courgettes and curry paste and fry for 2 minutes
  • Pour the coconut milk into the pot and bring to a gentle simmer
  • Add the raw chicken and mushrooms and simmer gently until chicken is almost cooked
  • Add the water chestnuts, mange tout and baby corn and simmer for a further 5 minutes
  • Season the curry with lime juice, coriander leaves, fish sauce, and sugar to taste
  • Serve with jasmine/basmati rice and more fresh coriander leaves
Feel free to add in any extra veg, just cut into thin strips or small pieces (broccoli, cauliflower, green beans etc)
Also works well with hake and tinned pineapple, instead of chicken.
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