My local store doesn’t have all the individual ingredients to make a Thai green curry paste or sauce so I caved and used a jar and sometimes that’s okay. Jars are also great for making a speedy midweek meal.

Ingredients (For One)

• Three Medium/Two Large Chestnut Mushrooms, Sliced
• One Medium Red Pepper, Roughly Diced
• 2 Heaped Tbsp Thai Green Curry Paste (I Use One From Lidl And About 1/2 A Jar)
• 150-200g Chicken Breast, Largely Cubed
• 165ml Coconut Milk (Small Tins Of It Are Usually This Size)
• Rice And Vegetables, Optional For The Side
• For More Ingredient Suggestions See “Eating And Storage Tips” Below

Method

1. Put the mushrooms and red pepper into a large frying pan and let them start to soften
2. Add some Thai green curry paste and give it a mix to get everything coated
3. Add the chicken and get it well coated with the paste and then let it cook through on a medium heat
4. When the chicken is just cooked add in the coconut milk and give it all a good mix before leaving to simmer for 10-15 minutes

Eating And Storage Tips

If you have the time, energy or items in the cupboard then add some crushed garlic or half a small onion before adding in the mushroom or pepper. If you have things like lime basil leaves you can also finish this dish with them or something like a fresh squeeze of lime juice in with the coconut milk as well; These might not be traditional options but they sure are delicious ones.

Of course, I did a red pepper and chestnut mushrooms but use whatever mushrooms you have or any colour pepper. I went for a red pepper specifically because it would stand out from the sauce colour super well and be different when placed next to the broccoli getting served alongside. And yes, I absolutely could have put the broccoli into the curry itself for the last five minutes (and there’s nothing to stop you) but having the broccoli without the same flavours helped to ensure it didn’t end up being a one tone dinner dish.

You know that this meal is absolutely able to be increased in quantity. It just might increase the cooking time as you might want to simmer everything down a bit longer. You can easily double the amount and keep the same amount of paste in as well if you wanted to, I just like it with a real flavour hit, and make one of these jars stretch to four portions; Just be sure to check the jar for the number of servings mentioned (that will be based on about 150g chicken per portion and not with the extra vegetables in there though).

This reheats fairly well, just be sure to put it in a sealed container in the fridge once it has cooled, but you might need to pause it from reheating a few times to give a good stir. I would also avoid doing the microwave on full heat as that might upset the sauce a little bit. I’d do it on a medium heat for most of the time and then turn the heat up right at the end. As always just make sure your chicken is fully cooked.

I wouldn’t really recommend freezing this dish as I think the coconut freezing would then result in it appearing split when it defrosts and it might be harder to recombine on reheating.