I make curry A TON- for starters it is beyond easy and cheap and you can chuck any type of veg or protein you have in there and I also crave it all the time.
I decided to make a green thai style curry with chicken and eggplant and got too lazy to make rice so I put it over ramen noodles and it came out wonderfully!
What you need:
1 packet of ramen (throw out the seasoning, just use noodles)
1 chicken breast
1/2 eggplant, pealed and chopped
A couple of broccoli floretes
1 small yellow onion, sliced
1/2 a lime
1 cup of sliced Napa cabbage
2 tbsp of green curry paste
1 can of coconut milk
2 cloves of garlic, minced
1/2 inch piece of ginger, minced
Handful of cilantro leaves, chopped
1 green onion, chopped
A bit of cashews for topping (optional)
2 Thai or Vietnamese chilis, minced (optional)
|This is my favorite curry paste, you can find it at Whole Foods & Safeway!|
1. Chop everything that needs to be chopped and set aside.
6. Once the chicken is pretty much fully cooked, pour the can of coconut milk over and stir. The coconut milk should turn green from the curry paste. Also add your optional chilis here!
8. Once the curry has been cooking for about 5-7 minutes and the coconut milk has started to thicken up, add your cabbage, some cilantro and the white parts of your green onion.
9. Let simmer for about 5 more minutes and then serve!