We love curry in our house, although not red hot (although Ollie might like it that way) I tend to look for a a curry to be tasty rather than hot.
Since the whole family adores curry and I also love vegetables I have been experimenting with adding in vegetables into one of our family favourite meals. I had expected to be caught out by the husband and son and for them to turn their noses up at my offering but I was immensely pleased to discover that in fact neither of them turned their noses up and in fact they both wolfed it down and for me it’s even more a favourite than before.
This recipe is great for adapting so you can add in your own families favourite vegetables so do feel free to have a play with it. For our choice we chose broccoli, peas and green beans carrot and red pepper.
If you are into batch cooking and freezing this worked well for us too!
- 3 Chicken breasts
- 1 Tablespoon of veg oil
- 5 Tablespoons red thai curry paste
- 1 Small onion
- 100g Brocoli
- 50g chopped carrots
- 4 Cloves of crushed garlic
- 1 large can of coconut milk
- 100ml Veg stock
- 1 Large can of tinned chopped tomatoes
- 100g Petit Pois
- 100g Green beans
- 1 Large red pepper
- Pinch of salt and pepper to taste
- Dice the chicken and brown with a little oil
- Chop and puree the onion
- Add in the garlic and puree onion to the chicken and stir till covered
- Add in the curry paste and stir making sure the pan isn't too hot.
- Chop pepper and carrots
- After measuring out the vegetables add them into the pan. For me this was the chopped carrot, pepper, pea, green beans and broccoli mixing well.
- Once the vegetables are coated add in the coconut milk and stir for 3-5 mins.
- After its mixed well add in the tomatoes and vegetable stock (hold 1/4 back to add at the end so you can change the consistency to your preference) and allow the sauce to thicken
- If its too thick then add in the remaining stock to thin out if you wish