Thai Green Curry with Jasmine Rice

Today I’m pleased to announce we have our first guest post on A Different Kitchen! It is by my son Jonny, a talented, fast-up-and-coming young cook. If you’re finding that work makes you too busy to prepare tasty and healthy meals, try Jonny’s suggestion below.

Hi. My featured meal is a Thai Green Curry with Jasmine Rice. I like this meal because it is fun to make, healthy and tasty, with a spicy kick. It also reminds me of when I ate it in Bangkok on my 22nd birthday.

I cook for myself, alongside having a busy full-time job. Quite often this means I have to spend time researching and preparing reports and presentations at short notice, with tight deadlines. It would be easy for me to fall back on convenience meals from the freezer and microwave, but I try to avoid this. I don’t think they are as tasty or healthy as meals made from fresh meat and vegetables. I don’t mind using some ready-made ingredients, as this speeds me up (for example, the recipe below uses a jar of curry sauce that I like).

Cooking is also good fun and gives me a break from my work.

Servings

This will make enough for three main meals. I usually make enough in advance to give me a main meal each day for three days. This saves me preparation time on subsequent days.

Timings

20 mins to prepare.

You Will Need

• 250g green beans
• 1 red pepper
• 100g garden peas
• 1 chicken breast
• 1 340g jar of Thai green curry sauce (I like Morrisons’ one, made with coconut, green chillies and lemongrass, but others are available)
• Sprinkling of chilli flakes
• 200g jasmine rice

Method

1. Chop the chicken into chunks and fry in a wok, till they are turning nice and brown.
2. Chuck in the green beans and the red pepper, chopped. Give it all a good stir.
3. While it’s cooking, boil the kettle and add the water to the jasmine rice in a saucepan. Bring to the boil and simmer for about 10 – 12 mins.
4. Add the jar of sauce to the wok and stir it in so it is all heated through. Sprinkle over the chilli flakes.
5. Drain the rice and serve a third of it on a plate, along with a third of the curry.

Customise it!

You can add any other veg you like or have to hand. An onion would go well, or anything else green, like courgette or mange tout.

I serve this with a bottle of ice cold water! Earlier in the day I fill two thirds of a 2l plastic bottle with water and put it in the freezer till it’s frozen. Take it out of the freezer and it will slowly thaw, providing ice cold water all day. This helps me stay cool and hydrated in all the heat we’ve been having, and is a good accompaniment to the spicy curry.

Well done Jonny and thanks for sharing this delicious looking curry. Jon now has a repertoire of 10 recipes he’s mastered, each providing three days of main meals. All being well, he’ll share some more of these in future guest posts!

The author of a guest post gets to choose a favourite track of theirs for adding to the ADK Playlist. Jon’s choice is Electric Feel by MGMT.