It was a chilly night, there was rugby to watch, and I wanted something warming but not too fiddly to cook.   Another one dish wonder – just add whatever vegetables you want to this mixture.   I like to put the veges all in together – makes for a faster meal and less to wash up later!    So in essence you can add, subtract, multiply the suggested vegetables below – for me it is usually ruled by what is available in the pantry and fridge.       Instead of using sriracha to taste, you could add chopped chillies into the mix – up to you how much fire you want!

Probably not quite one dish as we also had rice,  but if you have a rice cooker then it is quick and easy.  Bung the rice into the cooker, add water (and any other additions you might like) and 20 minutes later you’re ready to go.

Thai Red Curry Chicken

Ingredients:

• 1-1/2 tablespoons olive oil
• 6 – 8 chicken thighs, skinned, bone-in
• 1/2 large onion, chopped (I used a red onion as it what the magic fridge was storing)
• 2 tablespoons red curry paste (I had Rendang curry paste, which worked fine)
• 1 red  pepper, chopped
• 1 orange pepper, chopped
• 1 small zucchini, sliced
• 1 medium carrot, diced
• handful of green beans chopped
• 2 teaspoons freshly grated ginger
• 4 garlic cloves, finely chopped (or minced)
• 1 400ml can coconut milk
• 1 tablespoon cornflour
• 1 tablespoon Sweet Chili Sauce
• 2 tablespoons soy sauce
• 2 tablespoon fish sauce
• 2 tablespoons lime juice
• 1tablespoon brown sugar
• 1 tablespoon chopped fresh coriander
• 1/2t easpoon salt
• ¼ teaspoon pepper
• sriracha to taste (optional)

Garnish

• lime zest to taste
• fresh basil
• fresh coriander
• fresh lime juice
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