LEFTOVER CHICKEN FROM A ROAST DINNER IS PERFECT FOR THROWING TOGETHER A QUICK THAI GREEN CURRY

CREAMY AND FULL OF FLAVOUR WITH A HINT OF SPICE AND CAN BE MADE IN 20 MINUTES!

INGREDIENTS
LEFTOVER CHICKEN FROM A ROAST OR 2 CHICKEN CHICKEN BREASTS
1 TIN OF COCONUT MILK
1 CHICKEN STOCK CUBE
1 LIME – ZEST & JUICE
HANDFUL OF CORIANDER
1 GREEN CHILLI (2 IF YOU PREFER MORE SPICE)
1 ONION
PIECE OF GINGER – SKIN REMOVED & GRATED
TEASPOON DRIED CUMIN
2 GARLIC CLOVES
BAG OF STIR FRY VEG
SERVE WITH RICE

RECIPE

FIRSTLY YOU NEED TO MAKE THE PASTE
YOU WILL NEED A BLENDER TO MAKE THE PASTE OR A PESTLE AND MORTAR.
ADD TO THE BLENDER, GRATED LIME ZEST AND JUICE, HANDFUL OF CORIANDER, GREEN CHILLI (DESEEDED), 1 ONION, THUMB SIZE PIECE OF GINGER GRATED, TEASPOON CUMIN, 2 GARLIC CLOVES. WHIZZ UP TO MAKE A PASTE!

NOW…
GET YOUR RICE ON THE GO!

AND THEN IN A FRYING PAN ON A LOW HEAT ADD SOME OIL AND START TO HEAT THE CHICKEN. ONCE THE CHICKEN IS GETTING HOT ADD IN THE PASTE, STIR AND LEAVE FOR A MINUTE.
(IF YOU A USING CHICKEN BREASTS THEN COOK THEM RIGHT THROUGH FIRST)

WHILE THE PASTE IS RELEASING IT’S AROMAS
BOIL THE KETTLE AND POUR 200ML OF WATER IN A JUG ALONG WITH THE CHICKEN STOCK CUBE AND MIX

TIP IN THE COCONUT MILK
AND MILK WELL AND AFTER A MINUTE POUR IN THE STOCK AND STIR

NOW LEAVE TO SIMMER ON A LOW HEAT FOR APPROX 10-15 MINUTES

YOU SHOULD START TO SEE THE SAUCE REDUCING DOWN AND BECOMING THICKER – SO NOW ADD A LARGE HANDFUL OF STIR FRY VEG TO THE PAN FOR THE LAST 5 MINUTES.
IF THE SAUCE IS STILL A BIT WATERY THEN YOU CAN THICKEN WITH SOME CORN FLOUR OR PLAIN FLOUR. MIX SOME IN A CUP WITH A BIT OF WATER TO MAKE A PASTE AND THEN ADD TO THE PAN


DISH OUT WITH THE RICE AND ENJOY

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