With the VAT increase, petrol increases, and the all round rising cost of living, managing the food budget has been on my mind of late and has got me on a bit of a do-it-yourself spree attempting my own copycat versions of ready-made sauces, convenience options and home-versions of my favourite take out meals.
Thai green chicken curry is a takeaway fav of mine, which I have only ever made using a store bought cook-in sauce before… so I thought a great place to start. Very happy with the result – delicious and also really quick and easy to make.
- a thumb-sized piece of ginger
- 2 green chillies, deseeded
- 1 cup fresh coriander
- 2 teaspoons crushed garlic
- juice of half a lemon
- 4 spring onions
- 1 x 400ml tin lite coconut milk, divided
- 1 tablespoon olive oil
- 4 skinless chicken breasts, cubed
- 1 cup chicken stock
- 1 teaspoon brown sugar
- 1 tablespoon soya sauce
- 2 cups chopped mixed vegetables e.g. mangetout, zucchini, tenderstem broccoli, patty pans, baby corn, peppers
- Blend together ¼ cup of the coconut milk, ginger, chillies, coriander, garlic, lemon juice and spring onions to a smooth paste.
- Brown the cubed chicken in olive oil and set aside.
- Fry the paste for a minute or two until fragrant.
- Add the remaining coconut milk, chicken stock, sugar and soya sauce and simmer gently on medium heat until slightly thickened.
- Add the chicken and vegetables and simmer until tender and cooked through.