Ingredients
- 1 box Fry’s Chicken style strips
- 2 cups low-fat coconut milk
- 1 tbsp Thai Green Curry paste
- 1/2 onion, chopped
- 4 lime leaves
- 1 medium red chilli and green chilli, sliced in half diagonally
- 1 tbsp palm or soft brown sugar
- 2 baby marrows (squash), sliced
- Handful of fresh coriander
Deena’s Thai Green Curry
Masterchef South Africa’s first winner, Deena Naidoo, takes on a traditional vegan Thai dish.
Method
Simmer the coconut milk with the curry paste, lime leaves, chilli and sugar in a pot for 5-7 minutes before adding all the vegetables at once.
Bring to the boil and cook quickly for 10-12 minutes, until vegetables are just tender.
Heat a little oil in a frying pan. Fry chopped onion until brown.
Add frozen Chicken style strips. Fry on high hear for approx 6-8 minutes.
Remove strips from the pan and add them to the curry. Garnish with coriander and serve.
Tips and Tricks
Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes.
Growing your own coriander can also be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply grow it in your garden or on your windowsill and cut off what you need as you go.
Substituting fresh herbs for dried herbs can be a great option if you don’t have any fresh to hand or you know you can’t use it all. A general rule is to use the 3:1 ratio—use 3 times more fresh than dried. eg. 1 tablespoon chopped fresh mint equals 1 teaspoon dried.