Thai Green Curry

Thai green curry is one of my favorite, simple, light meals to cook for dinner. I learnt this from my flatmate in London and have loved this meal ever since. You can spice it up/down in both senses. Not only you can replace the green curry paste to red curry paste for a more "on fire" meal, but also you can add different ingredients such as beef, lamb, carrots, cabbage ecc.

Ingredients (for one person):

1. Green curry paste (quantities depend how spicy you like it, usually its recommended a third of a jar but I add slightly less).
2. 250g Coconut Milk
3. 1 courgette
4. A Handfull of beans
5. Half a broccoli
6. One chicken Breast
7. Mangetouts

*For vegetarian curry just miss out the chicken steps.

Method:

• Chop all your vegetables up, so slice the courgette, chop off the ends of the beans, cut off the broccoli and wash the mangetout.
• Cut the chicken breast in to cubes.
• In a frying pan add some olive oil. When this is hot enough add the chicken and cook for about 20 minutes.
• In a small saucepan cook the rice – check the packet for details but usually its one part rice two parts water. So Boil the water and when it is ready add the rice, turn the heat down and put a lid on the pan. Let it cook for about 10-20 minutes (again this depends on the rice).
• Grab a saucepan and put in some olive oil and the curry paste. Make it sizzle on a high heat. This will set the flavours off.
• Add the vegetables and keep on stirring. When you have slightly browned the vegetables (Do not burn) you add the Coconut milk.
• Put a lid on the Sauce pan and let it simmer at a low heat for about 20 minutes.
• Add the chicken breasts for another 10 minutes and let it all cook together.
• Serve up in your plate and enjoy the curry!

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