Ready-made curry pastes are a great way of adding an instant punch of flavour to a dish and are far quicker than making your own pastes from scratch. Thai curries are wonderfully fragrant and very quick to make.
PREP 5 MINUTES
COOK 15 MINUTES
3 skinless, boneless chicken breasts
splash of sesame or vegetable oil
cooked rice or noodles, to serve
around 6 tbsp Thai green curry paste (check label for guidelines, as different brands vary in strength)
100g chopped okra, frozen or fresh
400g can coconut milk
1 small bunch coriander, chopped, to serve
If you are also making the Thai Red Curry, put the sweet potatoes on to boil first, then continue with the Green Curry.
1. Place the chicken breasts on a board and slice, on the diagonal, into 1cm slices. Heat a splash of sesame or vegetable oil in a frying pan, then add the sliced chicken and cook, stirring, for 3-4 minutes, until sealed.
If you are also making the Thai Red Curry, drain the sweet potatoes now, then set another pan on the stove and make the sauces for both curries side by side.
2. If you are making the curry to eat straight away, cook the rice or noodles according to packet instructions now. Add the curry paste and okra to the pan with the chicken and stir until everything is coated in the paste. Pour in the coconut milk, then add the mangetout, stir to combine and leave to simmer for 5-10 minutes, until the chicken and vegetables are tender.
TO SERVE The curry is now ready to be served, spooned over a bed of cooked rice or noodles and garnished with freshly chopped coriander.
TO FREEZE Set the curry aside to cool to room temperature, then spoon into a labelled freezer bag and freeze flat for up to three months. Or use glass dishes with plastic lids which transition perfectly from freezer to oven. You can also put them on the table and serve straight from the dish.
TO COOK FROM FROZEN Remove the curry from the freezer and allow to defrost fully in the fridge. Reheat it in a pan on the stove until piping hot, then serve as described above
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