Log-in
Search

Curry in a hurry

Posted on May 20, 2015 by Jenny Huxley | 0 comments

With all this rain we’ve had lately, I feel we deserve a colourful, zingy bowl of happy. Delve into your box of Petite Produce this week and you will find the makings of a meal that will leave you smiling in the face of the elements and warm you from the inside out.

This Thai inspired ‘curry in a hurry’ is my go to pick me up meal. The broth or curry sauce will lend itself to all vegetables so you can keep reinventing it to suit you. This week, Romanesco broccoli, carrots and squeaky beans are your companions. We eat ours with Cameron Harris Free Range chicken breast, but Fish Factory fillets would be just as delicious. Dollop a generous ladle on top of some Ceres Brown Basmati Rice and you have yourself a meal of good times. To tone down the ‘zing’, you can leave out the chilli. Alternatively you could pour yourself a refreshing Pale Ale or a glass of Dry Riesling :)

 

 Serves 4

Ingredients

For the Paste

1 bunch of Coriander stalks

3 Cloves of garlic

1 ‘thumb’ of ginger

1 small brown onion (or half a large one)

1 green chilli pepper

2 Tablespoons of your favourite Green Curry Paste

For the Curry

4 Cameron Harris Free Range Chicken Breasts or 600g of Fish Factory Fish

3 tablespoons of fish sauce

1 Kaffir Lime leaf (or Lime Zest)

1 tablespoon of Brown Sugar

1 can of full fat Coconut Cream

2 Cups of Chicken Stock

½ head of Zoes Garden Romanesco Broccoli cut into small florets

 2 Carrots chopped into batons

200g of Green Beans topped, tailed and halved

A few sprigs of Basil (Thai if you’re feeling fancy) or Coriander

Method

First make the paste. Pop everything into a food processor and blitz that baby until everything is the same consistency.

In the same medium to large pan you will be cooking the curry in, heat 2 tablespoons of sesame or peanut oil, place the chicken in the pan and lightly brown on both sides. Remove from the pan.

Add the paste to the hot pan and fry for a 5 minutes stirring occasionally. Add the stock, coconut cream, lime, fish sauce and sugar and let simmer for about 10 minutes. Add the chicken breasts and cook for a further 15 minutes. Add the vegetables and cook for a few minutes until tender.

Garnish with coriander or basil. Enjoy!

(If you are going to make a fish curry instead add the fish and vegetables together at the 10 minute mark and cook for about 5 mins)

Previous Next

Comments

 

Leave a reply

This blog is moderated, your comment will need to be approved before it is shown.

Scroll to top