It’s been a while since I last blogged. Life got in the way; I was busy; blah blah excuses etc.
In all seriousness, I have been too busy and preoccupied to blog, but not too busy to cook. Well mostly not too busy to cook.
This Thai green curry is something I put together during my busy period towards the end of last year. It’s simple to make. And no, I didn’t have time to make my own curry paste. I cheated and got a sachet at Woolworths. Don’t judge. We can’t do all things from scratch all the time.
This kind of food is all about preparing everything and then chucking into the wok. No(t much) mess, no fuss.
Here’s what I used:
4 skinless, boneless chicken breasts
Half a punnet of courgettes
Half a punnet of mushrooms
A tin of coconut milk (I didn’t have the big one so I used 2 little ones)
A sachet of green curry paste (from a retail outlet of your choice)
Fresh coriander for garnishing
Here’s how I made it:
Heat wok. Add a tbsp of oil and stir fry onion. Add in chicken and curry paste. Once chicken is cooked ad veg and stir fry until veg is al dente. Add coconut milk and cook for a few minutes until it’s all well combined. Lastly add fresh coriander.
What could be easier?