So we’ve picked the best week ever to holiday in our own country, Ireland. The sun is splitting the rocks like it hasn’t since 1995 and here in Kildare, it’s truly beautiful. Everything is on a budget, so it’s less of the eating out, more of the eating in. But I don’t want to be slaving over a hot stove in this weather so here’s a quick recipe that only takes twenty minutes.
THAI GREEN CURRY WITH CHICKEN
Two tbsp vegetable oil
500g chicken fillets sliced into thick slivers
1 jar of Thai green curry paste( check your jar, some ask only for a tablespoon or so)
1 tin coconut milk
100g courgette sliced
100g mange tout
100g baby corn sliced in half
A couple of slugs of fish sauce
Fill your kettle and put it on. Heat your frying pan with the oil and brown the chicken off. While doing that In another pan put in your rice and double amount of boiling water and season. Bring to the boil, stir and turn down to a low heat. Once the chicken is browned add your curry paste and cook for two more minutes. Pour in your coconut milk and continue to cook on a medium heat for 10 more minutes. Throw in your courgette, then your baby corn and finally mange tout. Add your fish sauce and cook until veg is just cooked, not soggy. Serve with your rice.