Cooking with Moi!

Thai Green Curry – my way
In the thick of chilly winter nights, comfort food, blankets and slippers, I often get the urge for a sharp, spicy meal to wake up my taste buds. Thai Green Curry is quick, easy and is one of my favourite dishes.
Dice an onion and sauté in a hot pan. Add a big dollop of Thai Green Curry paste (I use pastes because I am far too lazy to make my own. We also have a fantastic range of Thai food in NZ). Stir until fragrant.
Add diced chicken – either breast or thigh. I prefer thigh for flavour, but it’s pretty fatty and rich, so it’s for special treats only.
Add chopped veggies. I like to match the colour of the paste – green beans, zucchini, green capsicum, peas, mushrooms for bulk. Stir a bit to take on the flavours. Add a couple of shakes of fish sauce.
Add a tin of light coconut milk. This stuff is pure poison to the hips – even when you use light milk. But nothing comes close – that Evaporated Milk in Coconut “flavour” is awful. Don’t use it!
Simmer away until the sauce has thickened and the veggies are tender.
Serve with Jasmine or Basmati rice and, I know I’m mixing my cultures here, freshly made pappadums.
Mmmmmm.