PSST! there’s a reason it’s red!!
TIP: For juicy, chicken breast, poke holes in the raw meat with a sharp knife, add a little seasoning of your choice and marinate in the fridge while preparing the rest of your ingredients
1. Dice half an onion and set aside. Dice the chicken into desired bite sized pieces. Randomly stab holes into the chicken, as many holes as you like. Put the chicken in a bowl and sprinkle some (1 Tsp) salt on the chicken. Add your favourite seasoning (I use 1 crushed maggi cube, 1/2 (half) Tbsp veg oil and 1 crushed chicken stock cube).
2. Add in your diced half onion and using your hands or a spoon, mix the chicken with the spices until thoroughly combined. Cover the bowl with cling film (saran wrap for Americans!) and marinate in the fridge while you prepare the rest of your ingredients.
TIP: I don’t time how long I marinate the chicken, I just take it out when I’m ready to cook it. This can range from 10 to 15 to 20 or even 45 minutes, it really doesn’t matter! It always turns out juicy!
3. Dice 1 onion. Heat 2 Tbsp vegetable oil in a pan on medium heat and add the diced onion. Fry for 30 seconds and then add the Thai green curry paste. Fry on medium 1 minute.
4. Add the blended mixture to the pan and keep frying until the mixture starts to dry up. If it looks like it’s starting to burn, turn the heat down.
5. Slowly stir in the coconut milk and combine. Cover the pan with a lid and allow to simmer on medium to low heat for 10 minutes. Stir occasionally. After 10 minutes, add in the dried basil and dried Kaffir lime leaf. Cover the lid again and simmer for another 3 minutes.
6. Add in the marinated chicken and combine. You don’t have to add in the onion, just lift the chicken out of the bowl and add it to the stew with whatever ingredients stuck on it.
7. Add the diced mushrooms and mange tout or green beans. Add in 1/2 (half) a cup of water and combine. Cover with the lid and simmer on low heat for 30 minutes or until chicken is cooked through.
TIP: Be careful not to overcook the chicken!
8. After 30 to 35 minutes your curry should be ready! Serve with rice or your favourite accompaniment!