Thai Green Curry with Chicken and Vegetables

I only had to cook for myself tonight and felt like something easy. I had a few veggies to use up and I spotted some green curry paste in the fridge and a chicken breast in the freezer – a done deal. I whacked on the rice cooker, and cut up the chicken and set it to marinating in a few spoonfuls of curry paste whilst I prepared the other ingredients. I had a baby zucchini and a few hungarian wax peppers which mum had given me from her garden so they went in, along with capsicums, broccoli and red onion.

I sealed the chicken in a hot pan and added the onions to soften a bit. Then I poured in a bit of water and the zucchini. After simmering for a couple of minutes I threw in the softer vegetables and stirred in about 200ml of coconut cream/milk. A couple of minutes later it was ready to serve with a big squeeze of lime juice and steamed jasmine rise.

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Published in: on February 8, 2012 at 10:31 pm  Comments (3)  
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Beef Stirfry

I made this little stirfry a few nights ago and was quite impressed with how it tasted. Usually I would just use sweet chilli and soy sauce, but I put a bit more effort into it this time. I tried to create a balance of sweet and sour by using vinegar and brown sugar, with oyster sauce and hoi sin for the saltiness, and hot chilli sauce for some oomf! I would recommend using a rice vinegar or wine like shao hsing, and good quality, authentic sauces.

I used some purple heirloom carrots which my mum gave me from her garden and just whatever else was in the fridge. I think there was capsicum, broccoli, red onion and eschallots in there, and some corriander to garnish. I don’t recall the exact quantities or ingredients but I will be making something similar to this in the future, it was really yummy.

Published in: on August 15, 2011 at 6:29 pm  Leave a Comment  
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