Helen RandellThai Green Chicken Curry
November 16th 2008 08:53
A pre-packaged paste, some coconut milk and some chicken and veggies and you have a delicious meal ready to go in the same time that it takes you to cook the rice.
One of the things which I think is important when cooking a curry or a stew is to brown the meat before hand. This gives you a better flavour.
On Thursday night I added a couple of diced zucchini to this curry for our nutrition – but whatever sort of vegetable you have in the fridge is fine. Just be aware of when you need to add it in the cooking process depending on the type of vegetable.
Another day..... probably a weekend I'll do a post about making your own paste - but for a week night this easy version wins hands down.
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