Thai chicken vegetable curry with roti prata
Ingredients2 chicken thighs
1 potato 1 carrot 1 zucchini Handful of green peas 5 tbsp of vegetable or olive oil 4 tbsp of thai green curry paste 2 tbsp of rice flour 1 can of coconut milk 1 puff pastry sheet 1 tbsp salt |
RecipeMethod for curry:
1. Dice chicken thighs. Microwave chicken pieces covered on high for 6 mins. Keep aside. 2. wash all vegetables. Peel potato and carrot. Dice all vegetables except for peas 3. Microwave all vegetables covered, on high for 2 mins. Keep aside 4. In a pan, heat 4 tbsp of oil. Add curry paste and stir continuously on low flame for 2 mins. 5. Add chicken pieces to this and stir for 2 mins on low flame. 6. Add 2 cups of water to this and all microwaved vegetables. Add 1 tbsp of salt. Cook and cover for 5 mins on medium flame. 7. Add coconut milk, turn down heat to low flame and simmer. 8. Check whether cooked. If not cooked continue simmering. 9. In a small bowl, make a solution of 2 tbsp of rice flour with 2 tbsp of water. Add to simmering gravy to thicken it and let simmer for another 2 mins. Turn heat off, cover. Curry will thicken with this. Method for Roti prata: 1. leave puff pastry sheet for a few minutes on counter. 2. Cut sheet into four squares 3. Cout pillet/ pancake pan/ crepe pan with oil and place on medium heat 4. Place One puff pastry square on heated pan.Turn frequently until browned and puffed on both sides. 5. Repeat with other squares. |
Nutritional informationHigh in protein and veggies, which means more vitamins. Decent dose of carbohydrates and unsaturated fat.
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