In social isolation, I have been getting into the kitchen and trying a few new recipes lately.
I love curries in the cooler months as they are warming, filling, a great way to get some veggies in and make for great leftovers for lunch the next day.
This began as trying to make a marinade which turned into a full blown curry and I am pretty pleased with it.
Isolation Homemade Thai Curry
Serves 2 with leftovers.
1 small red chilli (add more if want hotter)
3 cloves of garlic crushed
thumb sized portion of ginger
1 bunch of coriander
rind from one lime
1/2 can coconut milk
I Tbs olive oil
1 brown onion
250g chicken tenderloins
1 red capsicum
1 handful of baby spinach
salt and pepper to serve
rice to serve
1. Make curry sauce: add chilli, garlic, ginger, lime rind, coconut milk and the stems of the coriander (leave the leaves for serving) to food processor (we used our Nutribullet and it worked well). Pulse until well combined.
2. Place chicken tenderloin in bowl and pour 1/3 of curry sauce over chicken and allow to marinade for a minimum of 30 minutes.
3. Pour olive oil into warm pan and sauté chopped onion for 5 minutes until browned and fragrant. Add chicken and lower heat to ensure it does not burn and brown each side.
4. Add chopped zucchini and red capsicum to pan and sauté for 3-4 minutes until veggies begin to soften.
5. Pour in remainder of curry sauce and allow to simmer for 15 minutes.
6. Add handful of spinach leaves in last 5 minutes of cooking.
7. Serve with rice, a sprinkle of torn coriander leaves and a wedge of lime.
- This is a relatively mild curry so if you want more heat, add more ginger and chilli.
- You can use any range of veggies here, whatever you have available.
Let me know what you think and how you find it!