It's a freezing Dunners Tuesday. You're nearly on the downhill slope to the weekend, but it's still shit because it's 2 degrees and you’re not quite there yet. Your living room is colder than it is outside and your puffer vest and beanie aren't quite stopping your breath from looking like a vape cloud. All you want is to be warm and satisfied, which is why I do these recipes. This will make your Bluesday Tuesday epic. Get this in ya gob.
Ingredients:
Oil
1 onion, diced
1 Tbsp crushed garlic
1 Tbsp crushed ginger
1/3 jar green curry paste
2 cans coconut cream/milk
200g mushrooms, sliced
Half a broccoli head, cut into florets
600g chicken breast, cut into cubes
2 carrots, ribboned (to the Karen that said they don't want to Google ribboning: just cut them up then ya dog)
250g vermicelli noodles
Coriander to garnish (optional)
Recipe:
Heat up oil in a large pot and then add the diced onion. Let that cook through while preparing the rest of your veggies and chicken. Add the curry paste and stir that in until fragrant - it should take 1-2 minutes. Add in the coconut cream and a cup of water and let that come to a boil.
Once boiling, add in the mushrooms and broccoli and bring down to a simmer for 5 minutes. At this stage you want to bring another full pot of water to boil. Then add in the chicken to the first pot and cook for another 5 minutes.
Cook the vermicelli in the second pot of boiling water until cooked through. Check that the chicken’s cooked, then serve into five bowls. Add the carrot and coriander if you want.
Crack into it. For the protein you can swap the chicken out for beef, 400g chickpeas or even tofu to make it vegan. Let this make your day a little better. Goooooo onnnnnn.