Now the weather is getting colder and winter is coming, it’s great to have some warming packed lunches! This Thai green curry is so crazy simple to make – delicious for an easy lunchbox!
1kg New Potatoes, halved
2 x Aubergine, cubed
4 x Red onion, finely sliced
2 x white onion, finely sliced
3 x Courgette, cubed
6 tbsp Thai green paste
4 x 400ml Coconut milk
1 Litre vegetable stock
1 Lime, zest and juice
1 knob ginger, grated
1 garlic clove, grated
Optional: Chicken thighs – skin & boneless / tofu
Put the chicken in a bowl with the lime zest, lime juice, ginger and garlic with some oil. Mix together, cover and pop in the fridge for about an hour.
Place the aubergine on a baking tray, drizzle with some oil and roast in the oven for 40 minutes (about 180 degrees celsius) .
In a deep pan, add some oil to it add the onion and let this gently soften. Add the curry paste and stir together. Then add the coconut milk and the vegetable stock.
Stir together and pop in the potatoes, the courgette and the red onion. Pop the lid on and let this simmer nicely for 20-30 minutes. When everything is nice and soft add the mangetout (along with some tofu if using) and the aubergine from the oven and pop the lid on for 5 further minutes.Remove from the heat and let it cool!
Meanwhile, if using, put the chicken in a tray and bake in the oven for 25 minutes!
When the curry is nice and cool, split into Tupperware boxes with a piece of chicken each!
Reheat each day – easy peasy! And add some packet rice on the side if you fancy that as well!
Let me know what you think!
Love, A x
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