Our current favourite has been this Quinoa and Chicken recipe.
I was recently sent some products from Thai Taste and for my boyfriends birthday, I decided to have a go at making a Thai Green Curry. I’ve only ever made it before with a sauce in the jar, so this is a little adventurous for me. I used a recipe from the Thai Taste website, but just swapped out the prawns for chicken and used rice vermicelli noodle nests instead of rice.
- Dash of vegetable oil.
- Two chicken breasts.
- 2 spring onions.
- 200ml coconut milk.
- 1 tablespoon Thai curry paste.
- 1 teaspoon fish sauce.
- 1 teaspoon palm sugar.
- 4 baby corn.
- Half a bell-pepper.
- 25g Mange Tout.
- 2 rice vermicelli noodle nests.
First, I diced the chicken and fried it in a dash of oil for a few minutes.
While that was frying, I fried the diced spring onions in a pan for 30 seconds and then added a tablespoon of coconut milk and the curry paste.
I stirred for a minute and then added the rest of the coconut milk, fish sauce, and the palm sugar.
I boiled some water in the kettle and poured the boiling water over the two rice vermicelli noodle nests in a bowl and left it to cook.
After stirring for a few minutes, I tasted it and decided to add a bit more curry paste as it wasn’t very hot. Then I added the corn and pepper. After simmering for around 4-5 minutes, I added the cooked diced chicken and mange tout.
After around 4 minutes, I served it.
Here is the result: