So I've been doing all this fitness and nutrition stuff now for 4 weeks and all is going well. The thing is I've never really cooked before, so I'm now on the road of learning. One of the first meals I actually cooked was sufy123's Tandoori Curry -
http://www.askscooby.com/recipes/tandoori-chicken-(warning-head-may-explode)/ - So this got me thinking, what other curry's could I make? So below is one of my favourites I came up with, which I hope if healthy enough for everyone!?
Note #1: You'll be using Coconut Milk in this recipe. When I made it for the first time, I used 'Coconut Milk Light'. The curry still tasted great, but the sauce it's in did not combine with everything else as it would if you used a full fat version. The sauce just looked a little broken up and not solid, but the taste was still the same. Now the nutrition on Coconut Milk isn't all that bad (check labels), so it's up to you if you want to use a light or full version. Just don't be put off by the sauce in the light version.
Note #2: 1 Rounded tsp of Thai Green Curry Paste - Feel free to add more. For me this wasn't even hot, so i added in about another 2 odd and it then had a nice small kick to it. If you're not sure just cook off the curry for a bit and do a taster. If it's not hot enough, add more.
Thai Green CurryPrep & Cook10mins to Prep and around 30mins (give or take) to Cook. The following is to serve around 6, but I got a 4 good portions out of it.
Ingredients:450g's Bonless Chicken Brest/Thighs - A pack of 4 should be around the 480-500g mark, so use that.
225g's New Potatoes
100g's Green Beans
1 Garlic Clove
400ml Coconut Milk - Light or Full and 400ml is normally what it comes in.
1 Rounded tsp of Thai Green Curry Paste
2 tbsp Thai Fish Sauce
1 tbsp Caster Sugar - Optional
2 Fresh Kaffir Lime Leaves and/or Lime Zest.
Small handful of Basil Leaves
1 tbsp Sunflower/Vegetable Oil
Serving of Boiled Rice - Brown or White and optional.
Method1: First we prep. Fist cut up all your potatoes in quarters. Once done, grab your beans and cut the ends off and then cut them into half. When everything is cut, grab a pan of boiling water and put the potatoes into the water and cook for 5mins. When 5mins is up, add in the beans for another 3mins. While reading point 2, remember to take this off the heat and leave it to one side for later (point 4).
2: While #1 is cooking off, cut your chicken up into reasonable chunks and also your garlic clove into small slices. Now grab a wok or large frying pan and heat the tbsp of oil until it's very hot. Once heated and in the garlic and cook it until it turns a golden colour. This should happen in a matter of seconds, so be careful not to burn it. Once it's golden add in your curry pastes and stir it around to release the flavours - See Note #2. Once the paste has had time to settle (couple minutes), and in the coconut milk. Now leave on a medium heat to simmer and let it come to a bubble.
3 (optional): If you're having rice with this, it maybe worth putting it on now.
4: Once it's come to a bubble and in your fish sauce, caster sugar (optional) and the chicken. Keep it on a medium heat, cover and leave for around 8-10mins to cook off. Feel free to stir.
5: Once the chicken has cooked off add in the potatoes and beans and let them warm through for about 3mins or so. Once done, crush/shred up some of the lime leaves and add them into the pan. Give it a stir and if you also done some lime zest with it, add that as well. Finally, place a few of the basil leaves to the top and let them heat through briefly. Feel free to leave them in or take them out. Once you're satisfied everything is cooked and is to your liking, serve.
Here's what mine looked like. You maybe able to see what I mean about the light version of the coconut milk...
