Thai green [thrifty] chicken curry

Here’s a quick and tasty meal that’s ready in 30 minutes (if you’re not making the curry from scratch, that is!). I used the thrifty chicken from my field&flower meat box. It’s £5.50 on their website for 650g (or two wings, two drumsticks and two thighs); great value for free range chicken. I’m not sure why these parts are the ‘thrifty’ parts – I much prefer wings and thighs to breasts!

I like to use Mai Siam Green Curry Paste, available from all good supermarkets. It’s very authentic and lasts for ages in your fridge, and you could probably make 3-4 curries out of it. To cook:

• Heat some oil, and add 2-3 tbsps of paste.
• Add minced ginger and garlic and fry until fragrant.
• Add your chicken (or beef if you wish), chopped on the bone into bite size chunks and coat all over with the paste.
• Add a tin of coconut milk and plenty of veg – aubergine works, but so could squash or peppers. I used left over sugar snaps, baby sweetcorn and a courgette.
• Bring to the boil and simmer for 20 minutes.

It’s a spicy and light curry despite the coconut milk, best served on steaming white rice. And this chicken from field&flower was really very tasty and lean – you can tell because the sauce didn’t have much oil in it.

All your ingredients might cost £8-10 pounds, which is about £2 per serving. Bargain.