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Very green curry | Daily Mail Online

Very green curry

Life is so much easier when one meal can be shared by the whole family. This is a great one for batch cooking and enjoying together.

MAKES 2 ADULT AND 1 CHILD’S PORTIONS

This is a great one for batch cooking and enjoying together. This will keep for two days covered in the fridge

3 kaffir lime leaves

2 large handfuls of spinach

25g bunch of coriander, including stems

4 spring onions, roughly chopped

4cm piece of fresh ginger, peeled

2 cloves garlic

400ml tin of coconut milk

1 tbsp coconut oil

2 chicken breasts, sliced into thin pieces

1 large courgette, cut into bite-sized chunks

6 baby sweetcorn, cut into small rounds

200g frozen peas

cooked jasmine rice, to serve

  • Strip out the stems from the lime leaves and discard. Add the leaves to a blender along with the spinach, coriander leaves and stems, spring onions, ginger, garlic and coconut milk. Blend until smooth.
  • Melt the coconut oil in a large frying pan set over a medium heat. Add the chicken pieces and fry for 3 minutes until cooked through (check by slicing into one of the larger pieces to make sure the meat is white, with no raw pink bits left). H Add the courgette and corn then cook for a further 3 minutes.
  • Pour the green sauce into the frying pan along with the peas and heat through for about 5 minutes or until the peas are defrosted and the vegetables have softened a little. Serve with the jasmine rice.
  • This will keep for two days covered in the fridge.

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