What's for Dinner Wednesday? Curry!

Chicken curry and a confession.

I am a thief. I stole this recipe from Australian Good Taste magazine but that isn't even the half of it. I stole the magazine from the waiting room at my doctor's office. Horrified? I couldn't leave it behind I had to have it. I'm sorry universe.

So you know what I did? I swapped it for my current Vogue magazine. I had it in my bag ready to read while I was waiting. I made the ultimate sacrifice. I exchanged style for sustenance. It says a lot about who I am these days doesn't it? Ok so it says I'm a thief but it also says that when you become a mum your priorities totally shift. Amen to that. Bye Anna Wintour, hello Donna Hay.

Thai Chicken Curry

INGREDIENTS

2 tsp vegetable oil

300g chicken tenderloins halved crossways

1 tbsp yellow curry paste

1 onion, halved and cut into thin wedges

250ml (1 cup) light coconut milk

80ml (1/3 cup) water

150g green beans, topped and halved

1 red capsicum thinly sliced

1 zucchini thinly sliced

fresh coriander to serve

steamed rice

METHOD

1. heat oil in wok over medium heat til smoking. Add chicken cook 2 mins til golden.

2. Add curry paste and onion. Stir fry til onion is soft.

3. Add coconut milk and water, bring to the boil. Cook 3 mins. Add beans, capsicum and zucchini cook for 2 mins. Beans should be bright green and chicken cooked through.

4. Divide into 4 bowls serve with rice and top with coriander.

EASY mid-week meal and cheap too $3.79 per serve!