Thursday, August 26, 2004

Thai green chicken curry 

This is another quick and easy one ... god I love my frypan and the microwave!

You'll need:
Chicken breast or thigh fillets
an onion
Green curry paste
a small can of coconut cream
beans (fresh or frozen)

What to do:
Slice the onion and fry til golden in a little olive oil. If you have sesame oil, add about half a teaspoon, as it gives a great taste.

Add the sliced chicken and cook til sealed.

Add the green curry paste. I won't give a definite amount, as brands vary in strength, but I use about half a jar of asia@home for two people.

Stir til chicken is coated, add the coconut milk and beans. While this is cooking, do the rice.

The easiest way to cook rice is in the microwave - honest - it's foolproof! I use Basmati rice, sometimes called "fragrant" rice, for just about everything except risotto. I love the flavour... mmmmmmm... and it smells great while it's cooking. Just put about a cup in a microwave-proof bowl, rinse it, then add water til it's covered with about half an inch (1-1.5cm), cover with gladwrap and cook on high for 11 minutes.

There! Lovely fluffy rice :*)

The chook should be cooked by this time:

So serve and enjoy :*)