I am all about flavours and if I can achieve those flavours fast and keep it healthy then I am going to be very happy, when I am tired and just want my supper. It’s tempting to buy ready meals or get a takeout when short on time, but with a little organisation and a wok, you can prepare your food faster than it takes to order and pickup a takeout!
This kind of Thai food brings me less memories of Thailand and more of Thai restaurants in America! But I do love and crave that coconut curry taste!
WINE NOTE: Riesling or other aromatic wines pair well with Thai curry.
These quantities serve 2, simply double for 4
40g Red Thai curry paste
1/4 Chicken stock cube mixed with 75ml with hot water
200g stir fry vegetables
200g Chicken breast skinless, skinless, thinly sliced
Juice of 1/2 Lime with the other half cut into 2 wedges for serving (or use a couple of tsp bottled lime juice)
1/2 tsp Thai Fish Sauce
1 Chilli, Green or Red
1/2 can Reduced Fat Coconut Milk,
Heat a non stick wok and add the curry paste. Cook stirring for 1 minute, then stir in the coconut milk and stock
Bring to the boil and add the vegetables. Cook, stirring for 1 minute, then add the chicken. Cook, stirring for 7-8 minutes or until the chicken is cooked through and the veg is tender. Add a squeeze of lime and fish sauce, to taste.
Serve over rice or noodles