Sometimes we shy away from making exotic dishes at home because we think the ingredients are difficult to get hold of or the dish is too complicated to make. In this easy recipe everyday familiar ingredients are used, including plenty of vegetables – onions, peppers, mushrooms and green beans.
Ingredients – Serves 4
2 medium onions roughly chopped
6 cloves garlic
2 tbs grated fresh ginger
1 large bunch of coriander (including stems) chopped
2 lime juiced
1 tablespoon reduced salt soy sauce
1 large green bell pepper deseeded and chopped (or 5 medium heat chillies)
400g chicken breasts cut into bite size pieces
3 tbs rapeseed oil
2 courgettes cubed
1 green pepper diced
2 handfuls button mushrooms
1 handful green beans trimmed and halved
1 x 400ml can light coconut milk
1 tsp sugar
Salt to taste
Blend all the ingredients for the curry paste until smooth and set aside.
Heat 2 tbs oil in a saucepan, then add chicken and cook until it begins to turn golden. Remove chicken from the pan and set aside in a bowl.
In the same pan sauté the vegetables (courgettes, bell pepper, green beans and mushrooms) until they begin to go soft but are still crunchy. Then remove from pan and place in the same bowl as the chicken.
Add another tablespoon of oil and green paste into the same saucepan and cook for about 5 minutes – stirring all the time to prevent burning.
Pour in the coconut milk and stir. Finally add the chicken and vegetables, allow to simmer on a low heat until the chicken is cooked. Put extra water if thinner consistency desired. Once cooked add the sugar.
Serve with Jasmine rice and rocket salad.