Mild Thai chicken curry & rice


Mild Thai chicken curry

Packed lunch material!

This recipe is the one I used the day before I prepared my microwavable and cold salad packed lunches. And that’s the reason why I only took a picture of the leftovers..Doh!.. This is soooo easy… and delicious (of course!).

4 people – or 2 people with leftover for lunch the next day – 10 min cooking time – Very Easy

You will need:

–          3 heapful teaspoons of thai red curry paste

–          1 tin coconut milk

–          1 large carrot cut in small cubes

–          1/3 of cauliflower cut in small floret

–          Large handful of frozen peas

–          Chicken breast or leftover cooked chicken (in small pieces)

–          Corn flour (for thickening)

–          Basmati rice.

Place chicken (if using raw) carrot and cauliflower with the Thai paste in a non-stick saucepan, fry gently and stir for a couple of minutes, add the coconut milk and simmer for about 3 minutes until the vegetables still have a slight bite to them (Tip: when pricking with a knife, there should be a slight resistance). Add the frozen peas and the cooked chicken (Tip: if you are using fresh chicken, you would have fried it until sealed at the same time as the carrot and cauliflower). Simmer for a couple of minutes. Tip: if the sauce is liquid, you should thicken it slightly as it will provide better flavour to your taste buds. So, place a couple of teaspoon of corn flour in a small cup with a couple of teaspoons of water and stir until mixture is well combined. Add the corn flour mixture slowly while stirring the chicken sauce until thickened. You might need to repeat the process until you are happy with the consistency.