Thai Chicken Curry

Thai Chicken Curry

Overall, this isn’t necessarily the cheapest recipe, it is however a delicious one that will feed you over a couple of days, and again freezes and reheats very well.

Get your thai fever on and get going with a chicken Curry!

2 Tablespoons of Olive Oil
1 Onion ($1.00)
4 Cloves Garlic (50c)
1 “Thumb Length” of Ginger ($1.00)
2 x 50gm packs Red Curry Paste. (89c each) (1.78)
500gm Chicken (Thigh or breast. Thighs are cheaper) ($6.50)
1200ml Coconut cream. (Woolies is $1.18 per can) ($3.54)
1 Zuchinni ($0.80)
Half a Cauliflower ($1.99)
1 can of baby corn ($0.99)
1 Red capsicum ($1.10)
1 medium White potato (50c)
Splash of Oyster or fish sauce
2 Birds Eye Chillis ($1.00)
½ cup of rice per person (about 50C each)

MAKES ABOUT 8 SERVES
TOTAL: $19.50

The secret to this curry is not having soggy – ass vegetables. It works well for veggie lovers and haters alike! This freezes and reheats well, placing it in a container with leftover rice is delicious for lunches the day after!

1. Cut up ALL your veges, dice the onion small, crush garlic. Other vege sizes are up to personal choice. Grate ENTIRE ginger chunk into a bowl.

2. Put Olive Oil and Garlic, Onion, Ginger and curry paste in Pan. Stir until fragrant.

3. Dice chicken and add to mix. Stir until it looks cooked, and is WELL coated in curry paste.

4. Add coconut cream, you may need to scrape it out of the can if it is home brand.

5. Allow the coconut cream to combine with ingredients, bring to the boil. Add potatos

6. Put on rice, if you have a rice cooker, start NOW.

7. After around 25 minutes, add capsicum, Zuchinni, baby corn, Cauliflower, Fish sauce and Chilli. Stir until well coated. Simmer for about 10 minutes.

8. If you really like soggy veggies, you can leave it cooking for a while after this, but I prefer some crunch to the veggies so this works well.

9. Serve on top of rice.

*If *If you are feeling adventurous, financial or Both, you can always add some fresh peppercorns and use less crap coconut milk...