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!
