Thai Green Curry

This is a tasty favourite of mine because its so rich and different tasting.

I mostly followed the recipe you can find here: http://www.bbc.co.uk/food/recipes/nigelslatersthaigree_80244

Here are the changes:
Remember the chicken pot pie? Remember how I baked the chicken breasts and wings and just used the meat? Well, I was lazy, so I put the baking tray with the skin, bones and wings in it back into the oven and forgot about it.

BUT THEN I USED IT THE NEXT DAY. HAHAHAHahahaha....

I just used them to make chicken stock. I put it all in a small pot with some left over leek bits, trimmed carrot ends and an onion and let it boil away until I needed it.



What else... OH, instead of using chicken breasts I just cooked the other half of the chicken. You know, the non-breast part. I just shoved it in my round glass baking dish with some salt and pepper and baked it until it look done. Then I took it out, cooled it off a bit, and pulled the meat from the bones.

this looks disgusting but man is it tasty.

I used coconut oil because it is so flavourful and Waitrose Thai green curry paste because it looked good.



I really just had to work at getting the flavours right, adding more sugar, fish sauce, soy suace and curry paste to the coconut milk and stock until the flavour was right.

I am not a millionaire - the chicken cost less than £6 and served six (in two separate meals) and all those gorgeous baby veg were REDUCED. genius.

Then I added the chicken, some frozen peas, and my delightful REDUCED veggies. What a joy.



I served it all over rice and served it to my happy friends and family. :)



OH! I FORGOT: look at this wonderful product! Frozen freshly-chopped cilantro in a resealable freezer bag. Booyah! Its so great.