Thai Pea Curry (€1 leftover meal for 1)
Posted: 22 Feb 2022 07:37
This is a budget friendly recipe using up leftover vegetables. The vegetables listed in the ingredients can be substituted for what you have available, or added to if you wish.
Preparation Time: 10 minutes
Cooking time: 20 - 25 minutes
Serves: 1 person
One portion provides 821 cals, 78g fat (of which 31g saturates) and 77g carbohydrates.
Ingredients
- ½ mug of rice
- 1 mug of water
- 1 onion, sliced
- A few small potatoes, halved
- 1 tbsp olive oil
- 1 tbsp Thai green curry paste
- 200ml (7fl oz) tinned coconut milk
- Handful of frozen peas
- Handful of mangetout (optional)
- Salt and pepper
- 1 red chilli, sliced or a pinch of dried chilli flakes
Method
1. Put the rice and the water in a saucepan with a lid and place over a medium heat. After about 7 minutes, when all the water is absorbed and the rice is cooked, turn off the heat and set aside.
2. Meanwhile, pan-fry the onion and potatoes in a splash of oil over a medium heat for about 10 minutes until they start to colour. Add the Thai green curry paste and coconut milk and stir.
3. Simmer for a few minutes, then add the peas and mangetout and simmer for a few minutes more until the vegetables are cooked. If the potatoes are taking a while and the sauce becomes too thick, loosen with a splash of water. Season to taste, then garnish with red chilli or chilli flakes and serve with the rice.
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Preparation Time: 10 minutes
Cooking time: 20 - 25 minutes
Serves: 1 person
One portion provides 821 cals, 78g fat (of which 31g saturates) and 77g carbohydrates.
Ingredients
- ½ mug of rice
- 1 mug of water
- 1 onion, sliced
- A few small potatoes, halved
- 1 tbsp olive oil
- 1 tbsp Thai green curry paste
- 200ml (7fl oz) tinned coconut milk
- Handful of frozen peas
- Handful of mangetout (optional)
- Salt and pepper
- 1 red chilli, sliced or a pinch of dried chilli flakes
Method
1. Put the rice and the water in a saucepan with a lid and place over a medium heat. After about 7 minutes, when all the water is absorbed and the rice is cooked, turn off the heat and set aside.
2. Meanwhile, pan-fry the onion and potatoes in a splash of oil over a medium heat for about 10 minutes until they start to colour. Add the Thai green curry paste and coconut milk and stir.
3. Simmer for a few minutes, then add the peas and mangetout and simmer for a few minutes more until the vegetables are cooked. If the potatoes are taking a while and the sauce becomes too thick, loosen with a splash of water. Season to taste, then garnish with red chilli or chilli flakes and serve with the rice.