A fresh and fruity Thai curry for a chilly winter evening.
Fruity and fresh, packed with vegetables and a creamy coconut sauce.
This bowl includes wonderful greek flavours such as feta and olives, and creamy Tzatziki to freshen things up. This is a perfect quick lunch. You could even prepare the salad, hummus and tzatziki in advance so all you have to do is griddle the halloumi and assemble. Its also a perfect 'take to work' or 'on the go' lunch as it can be eaten cold. I have never been to Greece but the food that they eat is something that really puts it on my travel list. I can imagine sitting out in the sunshine, dipping some greek bread into their array of dips. Munching on fresh olives and sampling all that Greece cuisine has to offer.
3 Servings
15 Minutes Preparation
15 Minutes Cooking
INGREDIENTS
2 Chicken Breasts
1/2 Mango (cut into cubes)
1 Lime
50g Mange Tout
1/2 Red Onion (chunks)
50g Baby Sweetcorn (sliced in half)
8 Sprigs of Tenderstem Broccoli
1 Tin of Bamboo Shoots
1/2 Yellow Pepper (chunks)
1 Tin Coconut Milk
2 tbs Thai Curry Paste
2 tbs Palm Sugar or 1tbs brown sugar
1 tbs Fish Sauce
Squeeze of Lime
Handful of Spinach
Peanuts (crushed)
Coconut rice or normal rice to serve
Oil
METHOD
- Heat a wok on a high heat on the hob
- Chop your mango and crush with a fork
- Mix the mango and chicken together
- Chop your yellow pepper, red onion and sweetcorn
- Add oil to the wok and add chicken
- Let brown and then turn or flip
- Remove the chicken and turn down the heat slightly
- Add the mange tout, onion, sweetcorn, broccoli, pepper and bamboo shoots to the wok and stir-fry for 5 minutes
- Add the chicken back to the pan
- Add the curry paste and stir together
- Pour in the coconut milk
- Sprinkle the palm sugar and add the fish sauce to the wok
- Squeeze 1/2 the lime juice into the curry
- Add spinach and let wilt
- Crush peanuts in a Morter and Pestle
- Cook rice according to instructions (I used Tilda Coconut Rice, it was delicious with this curry)
- Serve and ENJOY!
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