I’ve been cooking up a storm this week (and with a lot of help from B who is joining in and making his own pasta sauce tonight!) so I was completely divided over what recipe to post. Thanks to our online delivery order being a) messed up and b) short of the tuna we were going to have for tea I had to throw together an off the cuff thai green curry on Tuesday night and, wow, it was rather yummy. Here it is, just in time for your tea tonight. I promise this is so easy.

Smidge’s Thai Green Chicken Curry

To make your own homemade green curry paste combine the following in a blender until smooth

• 4-6 medium green chillies, de-seeded and roughly chopped
• 1 onion, chopped
• 5cm piece of fresh ginger, peeled and grated or a good squeeze of ginger from a tube
• 2 garlic cloves, crushed
• Small bunch of fresh coriander, stalks and roots attached if possible, or frozen fresh coriander (a great time and cost saver)
• 2 lemongrass stalks, chopped
• Juice of 2 limes
• 1 tbsp ground coriander
• 2 tbsp groundnut oil (or olive oil if you don’t have this)
• 1 tbsp brown sugar
• Salt and pepper

For the curry you will also need:

• Chicken breast, chopped into chunks
• An onion, roughly chopped
• A can of coconut milk
• 2 Tbsp fish sauce
• A cup of chicken stock
• Fresh or frozen coriander
• Mini sweetcorn cobs and mangetout
• Jasmine rice

To make the curry

• Heat a couple of tablespoons groundnut oil in a frying pan and lightly fry off the curry paste
• Add the chopped onion and chicken and stir fry until lightly browned
• Add to a big sauce pan
• Add the coconut milk and chicken stock
• Simmer until the chicken is cooked and the sauce is thickened, add a little cornflour if its taking a long time. It needs simmering for about 30-40 mins
• Stir fry the corn and mangetout, pat off any excess oil and add to the pan, simmer for another 10 mins
• To finish stir in a tablespoon of fish sauce and some extra fresh coriander
• Serve with jasmine rice

Yum!

Happy Friday Everyone, any weekend plans?

Miss S x

This is part of Food Friday, the weekly post where I try to eat, cook and do things housewifery in a harking back to the 1950s manner. Seriously, Food Friday is all about a recipe a week, good food, big portions and no faff.