Frugal Food: Thai Green Chicken Curry

This delicious Thai curry is based on a ready-made curry paste, but we'll show you how you can turn your ready-made paste into something spectacular by adding a few extra ingredients found in your fridge. This recipe uses several ingredients that will last a while in your fridge or pantry and can be stretched out to make a few meals. 

The ingredients you require are:

1 tablespoon of oil
2 tablespoons of Thai green curry paste
400g of chicken
Half a brown onion, sliced
1 small red capsicum, sliced
A handful of green beans
1 can of bamboo shoots (optional)
1 can of light coconut milk
2 tablespoons of coriander paste (or fresh coriander if you have it on hand)
The juice of half a lime (or a good squeeze from a bottle of lime juice)
1 teaspoon of brown sugar
Enough rice to serve 4 people

Heat a tablespoon of oil on medium heat in a large saucepan. 

Add your curry paste and let it toast in the heat for a minute until it's fragrant. 

In the mean time, start cooking your rice. We used a rice cooker, but however you prefer to prepare it is fine. 

Add your chicken to the saucepan and coat with the paste, stirring until cooked through.

Add the onion, capsicum, beans and bamboo shoots and stir until well coated.

Add the can of coconut milk, the coriander, brown sugar and lime juice. 

Turn the heat down to low and cover with a lid. Simmer for 10 minutes. 

When rice is ready, serve evenly into four bowls.

Top with the curry, and garnish with a wedge of lime.

Enjoy!