Red Thai Vegetable Curry with Pan-Fried Chicken
This is a great little dish. It's basically the result of a bit of fridge-raid on my part but often the best things are! I've given a list of the vegetables I used but feel free to use up whatever you have in.
The curry itself is totally vegan but as an avid carnivore and living with an even bigger one I decided to serve it with a pan-fried chicken breast on top but go meat-free if you wish! Equally, this works well as a soup with no rice or alongside grilled fish or served with noodles. Basically, just use this recipe as your base and let your creativity flow...
Serves 6
Juice of 1 lime
6 chicken breasts
rice, to serve
Heat a drizzle of oil in a large saucepan or wok over a medium heat. Add the onion to the pan with a good pinch of salt and cook, stirring occasionally, until softened and starting to brown. Add the curry paste, turn up the heat and then stir fry for a few minutes until fragrant.
Add the rest of the veg, except the tomatoes, to the pan and give everything a good stir to mix and coat in the paste. Pour in the coconut milk and stock and bring to boil. Reduce to a simmer and leave to reduce for 10 minutes.
Once the curry has had 10 minutes, add the tomatoes to the pot and then heat a large frying pan with a glug of oil over a medium-high heat. Season the chicken breasts liberally on both sides then place in the pan. Cook the chicken on one side for 10 minutes until the edges are opaque and there is a good crust formed. Flip them over and cook for a further 5 minutes or until cooked through. The internal temperature should be 73C or alternatively the juices should run clear when pierced.
Let the chicken rest under foil while you taste and season the curry, adding the lime juice and dessicated coconut (if using). Put a large spoonful of rice in each of six large bowls, divide out the veg curry and then top with the chicken breasts.
The curry itself is totally vegan but as an avid carnivore and living with an even bigger one I decided to serve it with a pan-fried chicken breast on top but go meat-free if you wish! Equally, this works well as a soup with no rice or alongside grilled fish or served with noodles. Basically, just use this recipe as your base and let your creativity flow...
Red Thai Vegetable Curry with Pan-Fried Chicken
Serves 6
oil
3 onions, finely sliced
3 tbsp Red Thai Curry paste
2 peppers, chopped into chunks
½ large head of cauliflower, broken into florets
½ large head of broccoli, broken into florets
200g chestnut mushrooms, halved
400ml coconut milk
500ml veg or chicken stock
8 cherry tomatoes, quartered
1 tbsp dessicated coconut (optional)Juice of 1 lime
6 chicken breasts
rice, to serve
Heat a drizzle of oil in a large saucepan or wok over a medium heat. Add the onion to the pan with a good pinch of salt and cook, stirring occasionally, until softened and starting to brown. Add the curry paste, turn up the heat and then stir fry for a few minutes until fragrant.
Add the rest of the veg, except the tomatoes, to the pan and give everything a good stir to mix and coat in the paste. Pour in the coconut milk and stock and bring to boil. Reduce to a simmer and leave to reduce for 10 minutes.
Once the curry has had 10 minutes, add the tomatoes to the pot and then heat a large frying pan with a glug of oil over a medium-high heat. Season the chicken breasts liberally on both sides then place in the pan. Cook the chicken on one side for 10 minutes until the edges are opaque and there is a good crust formed. Flip them over and cook for a further 5 minutes or until cooked through. The internal temperature should be 73C or alternatively the juices should run clear when pierced.
Let the chicken rest under foil while you taste and season the curry, adding the lime juice and dessicated coconut (if using). Put a large spoonful of rice in each of six large bowls, divide out the veg curry and then top with the chicken breasts.
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