Having some reduced chicken in the freezer and a jar of thai green chilli paste in the cupboard, and finding a bag of fresh coriander for 10p, it seemed the perfect opportunity to make Jamie Oliver's 'Ministry of Food' Thai Green Curry.
Having been sceptical about the Ministry of Food project, I actually think the cookery book is inspirational and due great respect - saccharine 'pass it on' sentiments aside, the way he introduces basics (eg a basic omelette, a basic stew) and then suggests different ways with them is very useful. There are are also some 'standalone' recipes of which this is one.
Phenomenally quick, easy and delicious - the lime juice, coriander and coconut milk is a must, but the chicken and vegetables could be substituted with pretty much anything else. A fresh chilli is important if you like an authentic kick of heat.
Ingredients (Served 2)
2 chicken breasts (6 reduced from £5 to £2.27) - 75p
half jar thai green curry paste (39p) - 20p
8 asparagus tips (left over)
half bag mange tout (£1.30) - 65p
red chilli (reduced from 70p for 5 to 50p) - 10p
tin coconut milk - £1.74
juice of half a lime (35p) - 18p
bag coriander (reduced from 67p to 10p)
rice
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Slice chicken into strips and fry in sesame/groundnut oil until cooked.
Add curry paste and stir through thoroughly. Add aparagus, mangetouts, finely chopped red chilli, stir through and pour in coconut milk.
Stir well and bring to the boil. Then turn the heat down a little and cook for a few minutes.
Squeeze lime juice into the pan and add chopped coriander. Save some for garnish.
Serve with boiled rice, in a bowl.
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Total cost: £3.72
Although this is very close to Jamie's recipe, I should point out that it is not a faithful transcript. As with all recipes, it changed according to taste and convenience!
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