This recipe has become a favourite of ours because it’s so quick and easy to make.
500g chicken fillets (two medium-sized halves)
two tablespoons of green curry paste
can of coconut cream (the lite variety works best because it doesn’t separate)
sprinkle of vegetable oil
large clove of garlic
handful of coriander leaves
Cut chicken in fairly large, even-sized pieces. Fry in oil + green curry paste until the chicken is just white on the outside. Pour in coconut cream, put the lid on the pan and cook until the chicken is done. Add garlic (I prefer it cut in small pieces, not crushed) and chopped-up coriander. Cook a further five minutes.
For some reason we always eat this with broccoli and brown rice.
We LOVE chicken curry, but since my son’s expressed an allergy to coconut, we ain’t eating it no mo’. Very sad.
We almost always add water chestnuts, bamboo shoots, and green beans to the mix. You could also stir in bok choi or bean sprouts. All those add a little more heft and veggie goodness to the deal!
Oh drat on the allergy. Veggies are good to add, definitely. Cashews, too.