Green Chicken and Vegetable Curry
So I have been away for a bit again. Busy summer, travels, work, a bit of everything. I came to realisation today (after getting an email reminder to renew my domain), that livingwithoutonions is nearly a year old. Well, 11 months old to be exact. So to “celebrate” this, I thought I’d share tonight’s dinner recipe. And a few lovely pictures from my recent weekend escape to Corfu in Greece.
Green Chicken Curry with vegetables
This is obviously not the authentic Thai green curry, it’s just an improvisation based on the veggies I had in the fridge and the ingredients available in Poland. The good thing about this meal is that you can pretty much use any veggies you have in any proportions. Curries in general are a fantastic way to use up leftovers. In terms of meat, I used chicken, but it can be done with beef, pork, prawns or just left vegetarian. Green Curry is so simple to customise and the result is always yummy 🙂
- 400 g chicken breast
- 1 tablespoon olive oil
- 1 tablespoon Thai green curry paste (I used Kanokwan)
- 1 can coconut milk
- A splash of maple syrup
- 1 broccoli
- ½ courgette
- 300 g mushrooms
- 1 teaspoon cornstarch (optional, this just thickens the curry)
- Rice to serve
- Cut the mushrooms into quarters, cut up the broccoli, slice the courgette into 1 cm discs and then divide each into 4 pieces. Set the vegetables aside.
- Cut the chicken into 1 cm thick pieces. Heat the oil in the pan and fry the chicken with some salt for about 2 minutes on each side. Remove from the pan.
- In the same pan add about 3 tablespoons of coconut milk and the green curry paste. Stir on low heat until the mixture is uniform. Add the rest of the coconut milk, mix well. Allow the curry to bubble, add some salt and a splash of maple syrup. Mix in the vegetables and allow the curry to simmer on low heat for about 15 minutes. Mix the cornstarch with a few tablespoons of water to prevent it from forming lumps in the sauce. Add the starch and the chicken to the pan. Allow to cook for another 5 minutes until the chicken is fully cooked and the sauce has thickened.
- Serve with rice and enjoy immediately.