Tonights dinner was a variation on this Thai Curry recipe which has become my go-to quick midweek meal.
600g diced chicken breast (grabbed a pre-cut bag from the freezer)
1 medium onion diced
2 tbs green curry paste (this was the open jar in the fridge, could have been red)
juice of a lime
dash of fish sauce
big handful of finely chopped coriander
1 can of coconut milk
1/2 bag of frozen green beans
Fry the onion and chicken in a little vegetable oil until browned, make a hole in the middle and add the curry paste, fry for a few seconds till fragrant and then stir in. Add the coconut milk, bring to the boil, reduce the heat and add the frozen beans. Cook until softened, add the lime juice and a few splashes of fish sauce and the chopped coriander.
Serve over fragrant steamed rice, or for an even quicker meal like we had tonight, soak some egg noodles in a little hot water and serve over those.
Unbelievably delicious and ready in under ten minutes. This hit the spot BIG TIME tonight and I might pull a Nigella and sneak into the kitchen in the middle of the night to tuck into the leftovers that Ron is supposed to be taking to work tomorrow!