Curry in a Hurry

Curry in a Hurry

I’ve just been working on a series of short videos for Facebook called, ‘Monday Night Meals in Minutes’.  The series is based on my belief that when it comes to planning your meals it’s good to plan the easiest/quickest dishes for the start of the week. We can often feel a little burnt out on a Monday so making sure what you have planned is simple and quick will keep you on track.

This dish is fantastic because you can throw in just about whatever veggies, fish or meat you like. Use this sauce base and add ANY of the following: 1 sliced chicken breast, 1 sliced or cubed fish fillet, cubed sweet potato or squash and then add any chopped veggies (green beans/broccoli/cauliflower/peas/sugar snaps etc). You can just have the veg if you don’t have the chicken or fish – this is one I use when I need to use veg up and it always turns out great. Made with the help of a little curry paste!!

Curry in a Hurry. GF and as you like it.

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Serves: 2 Prep Time: Cooking Time:

Ingredients

  • Olive Oil
  • Half an onion chopped
  • 2 Cloves of garlic, crushed
  • 300ml Veg stock
  • 5cm piece Ginger, finely grated (if you don't have this it's ok without)
  • 1.5 Tbsp of any Patak's curry paste dependent on your taste. (I like the korma variety)
  • Half a tin of coconut milk
  • Seasoning
  • Whatever veg, fish or meat you like.

Instructions

Fry off the garlic, ginger and onion in a little olive oil until translucent. Add the chicken or sweet potato at this stage and add the curry paste, mix to coat the chicken/cubed potato with the paste. Brown off the chicken a little or fry off the potato for about 5 mins and then add the stock. Cook off in the stock for 10 minutes. If you are using fish add it at this stage but just cook for 8 minutes, and add any green veggies at this stage too. Stir in well and season. Then add the coconut milk bring up to heat and cook for a further 5 minutes.

Serve with 75g brown/red or wild rice.

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