Green Curry

400ml Coconut milk or cream

3 x Tbsp Green Curry Paste

1 x Tsp Fish Sauce

1 x Tsp Sugar

1 x Chicken Breast Fillet

1 x Cup sliced Mushrooms

1 x Cup Eggplant sliced

2 x Kaffir Lime leaves

1 x Carrot

1 x Zucchini

Rice

Method:

1. Start rice cooking in the rice cooker

2. place Coconut milk, curry paste, fish sauce and sugar in a pot or wok bring to boil and stir occasionally

3. Add chicken and eggplant allow to cook for a couple of minutes then add all other vegetables and Kaffir (can also add basil or coriander) for another 2 min or so.

4. Serve and enjoy.

 

Chicken and Vegetable Stir-fry

1 x Chicken Breast (diced)

4 x flowers Broccoli

150g Beans

1 x Brown Onion

1 x Carrot

1 x Zucchini

1 x Garlic clove

1 x tbsp Olive Oil

1/2 Lemon Juice

1/2 tsp cumin and curry powder

pinch of salt

Rice (optional)

Method:

1. Chop all vegetables to suitable stir-fry size

2. Chop onion and garlic cook in wok with olive oil for a couple of min add diced chicken, then add chopped vegetables with a dash of water, cover for a couple of minutes

3. mix lemon juice, cumin, salt and curry powder in cup or small bowl then add to wok toss through

4. Serve while the vegetables still have a slight crunch.

Hint: If you have too many beans cut the ends off and freeze for cooking later. Can serve with rice.