So I cooked this up using left over chicken, and any veg I had, its amazing and has now become a bit of a favourite. Yes I do cheat and use a red thai curry paste, but I always buy a high quality organic one with no nasty rubbish in it. The reason being, that I love to make this meal quickly as a deep flavoured speedy supper, making a curry paste, is not quick.
Serves 4 (or 2 with left overs)
Prep and cook time total – 20/25 minutes
- 2 garlic cloves – finely chopped
- thumb size piece of ginger – finely chopped (don’t both peeling if its organic)
- 2 tbsp red thai curry paste
- 1 tbsp coconut oil
- 4 spring onions – roughly sliced
- 150g shiitake mushrooms – roughly chopped
- 100g broccoli spears – roughly chopped
- 1 head of pak choi – roughly chopped
- 100g of beansprouts
- 300g of shredded left over chicken (or cook up some chicken thighs/breasts)
- 100ml of chicken stock (or more if you prefer it thinner)
- 400ml tin of coconut milk
- roughly a tablespoon of fish sauce (but add a little at a time and taste)
- juice of one lime
- a splash of tamari / soy sauce
- big handful of coriander
Heat up a large wok or saucepan, and dollop in the coconut oil. Once hot, add the thai paste, ginger, garlic and spring onions. Let this cook for a few minutes, stirring frequently.
Once this has cooked out for a few minutes, add in the mushrooms, broccoli, and pak choi. Stir fry for a few minutes, then pour in the stock and coconut milk. Give it a good stir, let it begin to bubble, then turn the heat down and add the chicken and beansprouts.
After another few minutes cooking, add the fish sauce, lime juice and tamari, but don’t rush adding it, really taste as you go. Add more if you want. Lastly a ton of coriander. Serve!
ALL INGREDIENTS TO BE ORGANIC AND LOCAL WHERE POSSIBLE.