The day Lucy taught me how to make her Thai Green curry.

 

Kate and Lucy.
Kate and Lucy.
The Thai Green curry.
The Thai Green curry.

We had our friends Lucy and Mike over for dinner. Lucy very kindly agreed to show me how to make her Thai Green curry and then share it on here.

Lucy’s Thai Green Curry (serves 6)

1 onion, chopped

1 packet of Waitrose frozen Thai Green Curry herbs

2 packets of chicken breast, chopped

1 packet of baby sweetcorn, chopped

1 packet of mange tout, halved

1 can of creamed sweetcorn or 1 can of sweetcorn, blended

1 can of coconut milk

1) Fry the onion in some oil until golden brown. Add the chopped chicken and fry until the chicken is coloured.

2) Add the Thai Green Curry herb mix, the baby sweetcorn, the mange tout, the creamed sweetcorn and the coconut milk. Also add 1 can of water.

3) Bring to the boil and let the whole mixture simmer for 15 minutes and then serve.

You will obviously need rice to go with your Thai Green Curry. Do follow the instructions on the packet when you are cooking your rice. Don’t go native and convince yourself that you really do know how to cook rice without any instructions. What might happen if you do try to do it without guidance is that you will find that you have involuntarily made a really sticky rice mush and you will find yourself putting this rice mush into a sieve and running it through with water and then praying that it returns to some sort of rice grain form. This might work okay but really there will be no fooling your guests and you will feel a bit embarrassed that you haven’t even managed to successfully make simple rice.

 

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