Sometimes when I come home from work I don’t want to make a meal from scratch so I cheat. I use a shop-bought Thai Green Curry Style Sauce and liven it up with some extra ingredients.
Think of the sauce as a base upon which you can build something more to your liking. But without the hassle of hours of preparation. Don’t get me wrong, I love the smell of freshly toasting spices and onions but on weeknights, I just don’t have the time.
Most prepared curry sauces suggest using chicken breast for ease of preparation but I far prefer the meat of chicken thighs for pies and curries. The meat is firmer, tastier and much cheaper.
Each thigh takes only a minute or so to skin and de-bone so not much of an addition to the prep. They do have slightly more calories because of the higher fat content, but the fat is visible and easily removed.
Serving Suggestion
Serve your Thai green curry with Jasmine rice and prawn crackers. Again, I cheat and microwave a rice sachet like this one from Tilda.
Of course, if you have the time, it only takes about 20 minutes to cook Jasmine rice on the hob as opposed to 2 minutes in the microwave.
Thai Green Curry Plus
Ingredients
- 15 ml Rapeseed Oil
- 400 g Chicken Thighs de-skinned and boned, coarsely diced
- 1 Jar Thai Green Curry Sauce 340g
- 5 ml Thai Fish Sauce
- 2 Red Birds Eye Chillies halved lengthways
- 200 ml Coconut Milk optional , to thin
Instructions
- Heat the oil in a frying pan or wok. Once the oil is hot add the diced chicken breast.
- Pan fry the chicken for 5 minutes stirring regularly.
- Add the halved chillies and continue frying for 2 minutes stirring regularly.
- Stir in the jar of sauce and bring to the boil. Reduce the heat, add the fish sauce and simmer for 5 minutes.
- Thin the sauce with coconut milk to your liking and allow it to warm through for a minute.
- Serve with jasmine rice and prawn crackers
Notes
Nutrition
You may also like one of my other recipes …
