Green Thai Chicken Curry Recipe

We don’t have traditional Saturday nights – We area back too late from Synchro trainings and have to be up at 6am on Sundays. It often means that come Sunday nights, we need something really simple and quick. I’m a bit of a one for a takeaway but Derm is always conscious that they are fatty and often ends up with stomach pains.

I like my curries to be tasty with a bit of a kick rather than blow your mouth off spicy so made a Thai Green Curry (We actually cheated and made it mid week).

I also eat loads of prawns when I get a takeaway so made Battered Coconut Prawns – These were so easy, quick and tasty that I will never buy in again. Just loved them dipped in a sweet chilli dipping sauce.

Serves	4-5
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Meal type	Lunch, Main Dish
Misc	Child Friendly, Serve Hot

INGREDIENTS

• 1 tablespoon Vegetable Oil
• 1 Small Onion (Chopped Finely)
• 4 Chicken Breasts (Chopped into 2cm pieces)
• 1 Red Pepper (Chopped into small cubes)
• 100g Mixed Frozen Chopped Peppers (This meal is all about speed and easiness!)
• 1 can Coconut Milk
• 1/3 jar Sainsbury’s Green Thai Curry {sate
• 50g Cashew Nuts (The plain ones not the salted variety you eat in the pub)
• Dried Parsley to decorate

NOTE

Don’t be tempted to add more than 1/3 of the jar of Thai curry paste – It will have a pleasant kick with just this amount!

DIRECTIONS

1.
Heat the oil in a large pan and Soften the onion for approx 3 minutes
2.
Add the chicken pieces and continue to cook until just cooked through
3.
Add the peppers (both raw and frozen) I like a crunch of pepper so therefore why I don’t use all frozen
4.
Add the can of coconut milk and 1/3rd jar of Sainsbury’s Green Thai Curry Paste and stir through. Keep cooking for 2 minutes – should be bubbling.
5.
At the very last minute add the cashew nuts and stir through
6.
Remove from the heat and serve with Sticky Rice

Serves	3-4
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Allergy	Shellfish
Meal type	Appetizer, Lunch, Snack, Starter
Misc	Serve Hot

INGREDIENTS

• 1 packet Sainsbury’s Tiger Prawns (I use Ready-to-eat as again this recipe is all about speed)
• 1 Ramekin of Plain Flour
• 1 Beaten Egg
• 1/2 Ramekin of Desiccated Coconut

DIRECTIONS

1.
Arrange the Ramekins in order Flour, Egg then Coconut. Have a piece of kitchen roll ready to transfer the prawns to when they are just cooked to drain.
2.
Heat up at least 4 Tablespoons vegetable/sunflower oil in a small frying pan
3.
Dip the prawns in the flour, making sure all covered.
4.
Then into the Egg
5.
Then into the coconut
6.
Then fry until both sides are just golden (approx 2-3 minutes)
7.
Leave to drain on the kitchen roll and repeat from Step 3 until all prawns are used up
8.
Eat immediately whilst still hot and dip into Sainsbury’s Sweet Chilli Dipping Sauce

Dishes that work being made at home:

Boiled Rice – which now includes sticky rice (with or without glue!)
Noodles
Soups – Hot & Sour Soup is fabulous! Recipe coming soon 🙂

Sometimes only the takeaway will do …

Spring Rolls
Prawn Crackers
Chicken Chat – Just haven’t perfected it yet – but I’m determined!

What meals do you turn to the takeaway for? Have you found any dishes that are much better made at home?