THAI-STYLE RED CURRY WITH ROAST CHICKEN + BROCCOLI:
Leftovers from your roast? Make a Thai style curry! For this I used some leftover roast chicken and some mini roast potatoes… and with a few pantry staples I made a brand new dish! Happy start to the week foodies! ?
1 can coconut milk
2 tbsp natural yoghurt
2-3 tbsp Thai red curry paste
1 piece ginger (thumb size – minced)
1 garlic clove (minced)
2 shallots (sliced)
1/2 chicken stock cube
2 cubes frozen spinach
Handful frozen edamame beans
Leftover roast chicken (I used 2 legs)
12 mini potatoes (I used leftover roasted whole mini potatoes)
150g tenderstem broccoli
20g coriander – roughly chopped (reserve some for garnish)
10g basil leaves – roughly chopped (reserve some for garnish)
Salt and pepper to taste
(serves 2-3 people with leftovers)
1 – fry shallots until soft, then add the ginger and garlic. Stir around for 20 seconds or so, then mix in the Thai red curry paste (the stuff I used was actually rather spicy, so taste as you go and adjust to your spice levels!), stir everything around for up to a min to cook out the spices.
2 – pour in the coconut milk and add the frozen spinach, bring to a low boil. Crumble in your chicken stock cube. Once the spinach has thawed turn the heat right down and add the the tenderstem broccoli, submerge in the sauce. Cook for 3-4mins.
3 – add in the frozen edamame beans, the leftover cooked potatoes and roast chicken. Warm everything through for a few mins then adjust spice and seasoning (I stirred in some natural yoghurt at this stage, because it was a little spicy for me haha!). Stir in herbs, salt and pepper. Garish with extra basil and coriander and serve with naan or rice (or both!).
Note: if using raw ingredients (instead of leftovers) add the potatoes during step one, and the chicken at the end of step two – simmer until potatoes are tender (but not too soft) and chicken is cooked through.