green_curry

Apocalypse notes

Easy green curry (as long as you have some curry paste or even powder available you should be able to pull this together).

Could substitute any of the vegetables with potatoes if you don’t have them to hand.

Takes about half an hour.

Reminder that the ingredients are all abundantly available from the local Asian supermarket, where I also found shelves stocked full of rice, noodles etc. (whereas my usual supermarket was out of stock of these supplies for whatever reason).

This will make at least 4 servings and a lot more if you bulk it out with rice and a bit of homemade naan.

Apocalypse recipe rating 5/7

Ingredients

1 red onion

1 hot chilli

1 small carrot

1 small cucumber

1 courgette (these veg will really bulk it out; the sauce has room for more depending on your taste)

1 large pepper

1 tbsp cooking oil

150g Thai green curry paste

200ml coconut milk (can substitute normal milk but use less)

300g chicken (in small pieces)

Method

The choppy bit:

Chop all the vegetables (1 inch pieces is a good rule of thumb).

The chicken bit:

Throw the chicken pieces into a pot on medium heat with the olive oil and cook until brown.

The mixy bit:

Add the onion and cook for 2 minutes.

Add the other vegetables and cook for 4 minutes.

Add the curry paste and cook for 2 minutes.

Add the coconut milk, cover and simmer on low heat for 10 minutes.

—

Serve with a bowl of fluffy rice.

Eat using a fork and spoon plus a tin of Chang from the Asian supermarket and pretend you’re on a Thai beachfront.