Since I had some spare basil sitting in the fridge (from the previous day’s pasta), I decided to cook up a Thai Green Curry with Chicken & Vegetables. It was pretty easy to make, especially because I took a short cut and used the Green Curry pre-made paste instead of making it from scratch 😛 Added heaps of vegetables though, so it was almost a vegeterian meal, which made it (fairly) healthy, right? Well, apart from all the coconut milk. Hey, at least I got ‘light’! 😉

Thai Green Curry with Chicken & Vegetables, served on Noodles


Thai Green Curry with Chicken & Vegetables, served on Noodles (serves 2)

Thai Green Curry paste
1 can coconut milk
300g chicken tenderloin, diced
1 brown onion, sliced
1 clove garlic, crushed
1 small red capsicum, sliced
1 large handful green beans
1 carrot, chopped
1 bunch basil leaves
1/2 cup mushrooms, sliced

1) Fry onion and garlic in oil on medium heat until tender
2) Add capsicum, beans, carrots, mushrooms and chicken.. fry for approx 5 mins
3) Add coconut milk and green curry paste
4) Bring to the boil, them simmer for 10-15 mins until cooked through
5) Add basil leaves and season with salt/pepper to taste
6) Serve on rice or noodles