Aah lazy sundays, it is so nice to wake up well rested and just wearing pyjamas all day.
I think it is important to always have some basic vegetables and spices at home. I ALWAYS have fresh chili, ginger, lime and garlic in my fridge, because they are so versatile and brighten up every meal. When I cook, I usually check the frigde of what has to be used first. I had some left over coriander from friday, so I decided to do some Asian dish and I also found a can of coconut milk (first though = curry) in my cupboard. So, the only thing I had to buy from the store was some chicken and thai green curry paste. This is a down scaled, quick version!
What you need;
– thai green curry paste
– 1 chili
– thumb sized piece of ginger
– 1 lime
– can of coconut milk
– fresh coriander
– 350g chicken
I served the curry with bulgur as I forgot to buy rice.
First, chop the chili and ginger, then if you buy chicken filés simply chop it into small pieces. Put on water for the bulgur/rice. Heat up a pan, put about 3-4 tbsp of the curry paste in the pan and stirr around. I do this so that the flavours gets more intense ( Jamie Oliver’s tip) and then I add the chicken and chili and ginger. Cook the chicken, then add the coconut milk and squeeze in the lime juice, you can also grate some lime cest. Let simmer on a low heat for about 10 minutes, add salt and coriander. If you think that the sauce is too thick, add a little water.
Cook the bulgur/rice according to instructions on package.
I made a quick salad with spinach, avocado and cherry tomatoes on the side, but to go with the theme you could make a quick salad with mango and carrots and cucumber.