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.
Copycat of my favourite takeaway curry
- 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 coconut milk (lite or regular), divided
- 1 tablepsoon 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.