Being a mum of many with limited time I like to make nourishing food but in a mindful way. Using limited time effectively to unwind from any chaos that has been experienced can be a really positive way of improving your wellbeing and mindful living without being too intrusive of our fast passed lifestyles. Walking into the kitchen to create food for your family whilst creating habits for yourself by using your senses to absorb the world around you, to fully immerse yourself in the produce that’s grown from the ground, helps us to actively live more mindfully.
Try it out now by following the below recipe but actively paying attention to the small details, to the smells and textures and the produce you are using.
This is a favourite go to mid week curry that is super delicious but quick and pleases everyone round the table. its also great if you don’t have much in the fridge. if I run out of rice but have potatoes – then cut into mouth size pieces and pop them in instead. If you don’t have mangetout but have green beans – absolutely fine. You will find my recipes versatile, quick, tasty and easy to achieve. mainly use shop bought red Thai paste as the price of making your own can rank up quite quickly if the larder cupboard isn’t very well stocked. They taste great and are a much cheaper at getting the full flavour packed in. Mae Ploy is v authentic but quite hot so if you want it mild use Waitrose own red Thai curry paste. This recipe feeds 4-6
Ingredients
1 Tbsp Olive Oil
3 chicken breasts – Cut into bitesize pieces
2 Tbsp Red Thai curry paste (if using Mae ploy use 1 tbsp)
1 Onion sliced
1 red pepper sliced
1-2 red chilli – kept whole and split lengthways
1 tsp ginger – grated
2 tsp garlic – grated
1 stick lemongrass (optional if wanting to keep costs down)
Bunch fresh Thai basil – lifts the dish and gives freshness
Handful fresh coriander
1 tin 400g Coconut Milk – Full fat or it might split.
1 chicken stock cube
Handful mangetout/suger snaps
2 tsp fish sauce
1tsp light soft brown sugar
juice of 1 lime
To Serve:
Fresh Boiled Rice
Fresh Thai basil
Fresh coriander
1 chopped chilli
Method:
In a large sauté pan on medium heat add the oil together with the chicken and cook until just browning. Next add in the onions with the ginger, garlic and chilli to coat the chicken nicely with all the flavours. Now add the red Thai curry paste, you can add a splash of water if it starts to stick. At this point add the peppers and lemongrass. After 2-3 minutes add the coconut milk, fish sauce, chicken stock, sugar and some of the chopped Thai basil. Mix to combine and season to taste. Leave to cook down for 10 minutes or until the sauce has thickened and silky. Add the mangetout/sugar snaps and turn the heat off. The residual heat will cook the vegetables through. Squeeze the juice of a lime inn just before serving. This will balance out the flavours. Serve with fresh boiled rice and top with some fresh coriander, Thai basil and chopped fresh chilli’s.
Enjoy!