Rochelle's Friday night Thai green curry
Rochelle is here and this time in the kitchen cooking up a family favourite with her simple delicious Thai green curry. In her house this deliciously fragrant curry is always a winner, and with takeaway versions being expensive, why not make your own? Rochelle uses shop bought curry paste to make this fuss free and quick to make.
Thai green curry
1 tbsp vegetable oil
500g / 1lb 2 oz skinless, boneless chicken thighs, cut into bite-sized pieces
1 aubergine, cut into 2 cm/¾ in pieces
1 yellow pepper, deseeded and finely sliced
2 tbsp good-quality Thai green curry paste (check label for allergens)
1 x 400 ml/14 fl oz can light coconut milk
200g / 7oz green beans, trimmed and halved (frozen veg of your choice also works)
Cooked jasmine rice, to serve
Lime wedges, sliced chilli and coriander (optional) to serve
For first-stage weaningThe curry paste is too spicy and salty for very young palates, so fry off some of the chicken and vegetables separately, then blend to a purée with a little coconut milk or natural yoghurt. Serve with a small portion of rice alongside.
For older childrenOlder children can enjoy this as it is, though you may want to serve it with a dollop of natural yoghurt alongside for those sensitive to spice.
1. Heat the oil in a large frying pan or wok over a medium heat, then add the chicken and aubergine and cook, stirring continuously, for 5 minutes, to seal the chicken. Add the sliced pepper to the pan along with the curry paste and 1 tablespoon of the coconut milk. Continue to cook for another 5 minutes, stirring occasionally until the pepper has softened and the paste is fragrant.
2. Add the remaining coconut milk to the pan and stir to combine. Bring the mixture to the boil, then reduce the heat to a simmer, cover with a lid and leave to cook for 5 minutes. Add the green beans to the curry and stir through, then cover again and cook for 5 minutes more until the chicken is cooked through and the vegetables are tender.
3. Spoon the curry into serving bowls and serve with jasmine rice alongside and lime wedges for squeezing over.