We’ve been growing our own chillies this year and they’ve just started to reach the harvest point. Because of the hot weather we’ve got a bumper crop that keeps coming so I’ve been thinking up all sorts to try and use them. This quick mid week meal has been the star of the show so far, my 30 Minute Chicken Thai Green Curry.
To try and keep my chillies fresh, whilst making my decisions of what to make I’ve been keeping them in a brand new Sistema Freshworks* box. These are designed to be compact fridge storage containers that prolong the life of fruit and vegetables. So not only preventing unnecessary food waste, they also save you money. I’ve found ours to be really good at keeping the chillies fresher. They’ve lasted a lot longer than normal. Some I must admit we have frozen, but not all. Now for the main event, my 30 Minute Chicken Thai Green Curry.
30 Minute Chicken Thai Green Curry
- Bunch of coriander
- 1-2 Birdseye green chillies depending how hot you like it
- A thumb of ginger
- 2 tbsp fish sauce or soy if veggie/vegan
- 4 Shallots
- 1 clove garlic
- 1 tbsp palm sugar
- Juice of half a lime
- 200 ml Coconut milk
- 150 ml Chicken or veg stock
- 4 Chicken thighs diced (or quorn pieces/vegan alternative)
- 2 Red peppers sliced
- 1 Pack of sugar snap peas
- 1 Punnet of mushrooms
- To serve - Jasmin rice
Blend in a food processor, the shallot, ginger, garlic, corriander, birdseye chill(ies), palm sugar, lime juice and fish sauce.
Start cooking the chicken thighs in one pan, when it's starting to brown add the sliced peppers, sugar snap peas and mushrooms in.
In another pan get the the green curry paste simmering, when it starts to get really fragrant add in the coconut milk and stock. Bring to a gentle bubble.
At this point get the rice cooking as per packet instructions (or cheat and use ready made rice and heat right at the end - your choice).
Add the chicken and veg into the Thai curry pan and stir until it is coated in the sauce.
Serve with the jasmin rice in bowls.
This is so easy to make veggie/vegan - I have put alternatives in the recipe text.
The key to this is cooking the sauce separately so it gets nice and thick.
Are you a Thai Green Curry fan? Would you give this a go? Let me know in the comments,
P.S. * I was sent the Sistema Freshworks storage container for review. As ever all photos, words and opinions are my own.