As the evenings draw in, I can’t help but eat comfort food. I keep moaning about my weight and I know I need to lose around half a stone, but it is just too tempting to cook an easy, hearty meal before settling down for the evening. So tonight, I went for a dish I have cooked hundreds of times before! It’s quick, easy and extremely tasty. It serves 4-6 people and I always have some left over which I take in to work for lunch the next day. When you first cook this, it seems like a lot of ingredients to buy, however, many of them can be used numerous times. It is around £4.00 per portion, however, it is cheap compared to a Thai takeaway or a meal out!
Prep time: 10 minutes/ Cooking time: 25 minutes.
- 1 jar red or green Thai curry paste – I just use the Asda one as it’s cheaper and in my opinion, actually tastes better than the branded ones! Use 3 heaped tablespoons.
- 1 can coconut milk (I use reduced fat, but it is slightly watery).
- 2 coconut creme sachets.
- 2 red onions chopped.
- 1 red/ yellow pepper in large chunks.
- 2 cloves of garlic crushed.
- Fresh ginger (around the size of a 10p piece, or to taste).
- Half a stem of lemongrass, finely chopped (you can freeze whatever lemongrass and ginger you have left over for next time).
- 1 red chilli finely chopped.
- 3 limes – use the zest of all 3 and the juice.
- 1 tbsp brown sugar.
- 3-4 kaffir lime leaves.
- 1 tbsp fish sauce.
- 3 chicken breasts diced (you can make this with any meat or fish but cooking times will vary).
- Rice to serve the curry with.
- Heat some oil in a pan then add the onion, garlic, ginger, chilli, pepper and lemongrass. Sweat these off for 7 minutes.
- Add the chicken to pan, along with the zest of the three limes. Cook for 3 minutes.
- Add the fish sauce, sugar, and lime leaves to the pan and mix.
- Add the curry paste to the pan and stir. Leave to simmer for 5 minutes.
- In the meantime, put some water onto boil for the rice.
- Add the whole tin of coconut milk to the curry, as well as the lime juice and two coconut sachets – the sachets are to thicken the curry so it has a nicer texture.
- Add rice to the water once it has boiled and leave to simmer for 10-12 minutes.
- Put a lid over the curry and simmer for 10-15 minutes, stirring occasionally.
- Once the rice is cooked, drain it and place a towel over the sieve for 2 minutes so it doesn’t go stodgy. Turn the heat off the curry so it is ready to serve.
- Serve with Thai crackers.