∙ 7 ingredients ∙ 5 utensils ∙ 30 minutes ∙ $2.50 per serve ∙
This is a dish I’ve been making for many years and apart from being delicious and easy to make, you can pretty much use whatever meats and veges you have lying around. It’s just a matter of dumping everything in the wok and getting it to the consistency you like, and you can really put a different spin on it every time.
- 2 cups of rice - $1
- 1/2 jar (about 200mL) of red curry paste (panang if you can find it) - $1.75
- 400mL (1 tin) of coconut cream - $1
- 1 tablespoon of fish sauce – 20c
- 2 massive tablespoons of peanut butter – 50c
- 500 grams of chicken - $5
- 500g bag of frozen vegetables - $2.50
- 1 pot with a lid
- 1 wok or large pot
- 1 cooking spoon
- 1 tablespoon
- 1 cup
First thing’s first – 2 cups of rice and 3 cups of water in a pot with a lid, on high until it boils then turn it low. Just set it and forget it; check occasionally while you’re doing the important stuff.
The chicken can be breasts, thighs, wings or drumsticks, and if it’s breasts or thighs you can either slice it or dice it – it’s up to you.
A frypan like this is not ideal because it overcooks; I had
to add some water to keep the sauce from drying up.
Pop the coconut milk, curry paste, fish sauce and peanut butter in a wok or a big pot (I was at a friend’s place and only had a frypan so I had to keep adding water) on medium and stir until it’s all mixed. Throw the chicken in there and stir occasionally until the chicken is white. Now you can add the veges, stirring occasionally until the sauce is how you like it (cooking for longer will thicken the sauce). If it’s ready before the rice just turn the heat down low.
Tip: if you’re saving a serve or two to microwave tomorrow, add a cup of water to the recipe and keep the sauce runny.
Dish up the rice and curry and drizzle some sauce around. You should get five serves. Enjoy!
- Cook fresh vegetables including red capsicum, broccoli and spring onions.
- Add some fresh lime juice and serve with a wedge of lime.
- Garnish with a spring onion sliced lengthways - curl it like a ribbon by gently squeezing the onion in between your thumb and the back of the knife and running it lengthways.