1 onion, diced
2 gloves garlic, minced
1 tablespoon thai red curry paste
200g chicken thighs, cut into strips
100g butternut squash
1 can diced tomatos
1/2 can lite coconut milk
handful of frozen peas
Fry the onion, garlic and curry paste together until the onion is soft. Add the chicken and brown. Add the butternut squash and fry for a couple of minutes. Add the tomatoes and the coconut milk. Cover and simmer until the chicken is cooked through, add the peas in the last few minutes of cooking. Serve with brown rice.
From this I know I will have about 200g of chicken left and half a can of coconut milk. This will all be used in a green curry on Wednesday night so so far no waste!
What a great idea, I really identify with what you say about grocery shopping, my favorite hate.
ReplyDeleteI tried a new self saucing pudding (Caramel & peacan nut), does your plan include puddings?!
This looks delicious and a lady at work saw me looking at it and took the recipe! yum!
ReplyDeleteThanks - Abbey you will be pleased to know that Jeremy loved this dish as well. I hope your work mate enjoys it too :-)
ReplyDeleteMum - no plans for puddings yet, that would just get us into very bad habits!!
This looks delicious, and makes me feel guilty about the jar of ready-made red thai curry sauce I bought....
ReplyDelete