I love it when I have something nice to eat for lunch at work! It gives me something to look forward to. New bf-B had requested I demonstrate my cooking prowess by making red Thai chicken curry for us both to take for lunch. Good idea bf-B.
600g boneless chicken thigh fillets
2 tbsp canola oil
1 brown onion, sliced
1 large garlic clove / 2 small ones, finely chopped
3 tbsp red Thai curry paste
500g butternut pumpkin, peeled and cut into 2cm cubes
400ml coconut milk (use light if you’re worried about fat content)
250g green beans, cut into 3cm lengths
200g cherry tomatoes, halved
3 tbsp brown sugar
2 tbsp fish sauce
3 tbsp lime juice
- Preheat oven to 180°C.
- On a lined baking tray, lay out chicken fillets. Season well and place in a hot oven for 30 minutes.
- Remove chicken from oven and using 2 forks, shred meat.
- While chicken is cooking, heat oil in a pan and cook onion and garlic for 1-2 minutes. Add curry paste and cook for a further minute.
- Add pumpkin to the pan and cook for 5-10 minutes until just starting to become soft.
- Add chicken to the pan and stir for 1 minute.
- Add coconut milk and bring to a gentle simmer.
- Add beans and cherry tomatoes to the pan, and cook for 3-5 minutes until beans are tender and tomatoes are beginning to break down.
- Add sugar, fish sauce and lime juice. You can add more or less of these to suit your taste.
- Serve with rice.