In which I make a quick & easy Thai Green Curry...

So after a weekend where I made a nice traditional Thai green curry I was stuck with some leftover ingredients and not much time to make food before going out to a party. I almost made a quick mushroom soup chicken with rice meal but since I had some spare ingredients around I had a go at making a quick curry. It ended up being very tasty!*

*Though it was a little hot, feel free to add less chilli.

Ingredients

Serves 2 (or 1 hungry student)

• 2 chicken breasts, diced
• 1 tin mushroom soup
• 1 tbsp Thai green curry paste
• 1 chilli, sliced lengthways
• 6 basil leaves
• 1 tbsp oil
• 100 g rice

How-to

• Put rice on to boil in plenty of water (keep an eye on it but it should be fine with just an occasional stir).
• Heat the oil in a saucepan on a high heat.

• Put the Thai green curry paste in the pan and allow to sizzle for about 20 seconds.

• Add the chicken and stir frequently turning down to a medium heat.

• Once the chicken is cooked pour in the mushroom soup.

• Bring the soup almost to the boil stirring frequently.
• Add the basil leaves and stir for several minutes.

• Add the chilli for less than a minute.
• Serve and enjoy!

Tom Out!