Quick and simple Thai green chicken curry
With the older one back from Uni and the younger one having finished her GCSEs life is hectic in our house. Someone often has to be somewhere NOW!, needs picking up from HERE or has to borrow my car to get THERE.
This does regularly mean dinner has to be quick and simple. I do still perfer to cook just one meal and if we can I’m happier if we can sit down as a family to eat it. Now I know I could open a packet of this and slide that into the oven or the microwave but no. Now please don’t get me wrong, I’m not averse to a short cut or a helping hand. In fact, I was sent some pastes by Sainsburys last week.
Most are single flavour or ingredient pastes but one was a Thai herb paste. Ideal for making a quick and simple Thai chicken curry.
Ingredients serves 4
400 to 500g chicken thigh fillets cubed
400 to 500g chicken breast fillets cubed
1 tube Thai herb paste
1 small can coconut milk
1 stock cube or Stock Pot
1 tbsp vegetable oil
vermicelli rice noodles
vegetable oil to fry noodles
fresh coriander to serve
- Heat about 1″ of oil in a large pan. When shimmering, crush the vermicelli noodles in your hand and drop into the oil.
- The vermicelli will puff up almost immediately. Scoop out and drain on kitchen paper.
- In a shallow pan or wok, heat 1 tbsp of oil. Add in the chicken and seal on all sides. When sealed, squeeze in the paste and ensure all the chicken is coated.
- Tip in the coconut milk and crumble in the stock cube or stock pot. Simmer gently for 15 minutes or until the chicken is cooked through when you check.
- Serve on a bed of boiled rice, top with the crispy vermicelli noodles and a few sprigs of coriander.
I was sent the pastes by Sainsburys along with a voucher for any ingredients. I was not asked to write a positive post and the recipe is my own.