in order to use up half a chinese cabbage in my fridge i decided to make noodles and bought chicken mince and baby corn to do so :) then had no noodles lol
my plan for making this changed multiple times before and during making it, due to no garlic and some inspiration on the way :D
it's very quick and simple and easy to substitute whatever you have in your cupboard, to use things up.
cooking spray or oil
4 eggs, lightly beaten
500g chicken mince (or any kind of mince or cooked shredded meat)
1 large onion, diced
1 large carrot, diced
1-2 tabs green curry paste (or any kind of curry paste)
assorted vegetables (i used 2 packets baby corn, blanched & chopped, 1/2 green capsicum & small piece of red capsicum, half a chinese cabbage shredded, small piece pumpkin diced, frozen beans and frozen peas)
1 tin light coconut cream
soy sauce (or fish sauce or stock concentrate) USE GF if needed
cooked rice (jasmine or basmati)
gently fry eggs without stirring too much, remove and let cool then dice or shred
respreay wok and heat on high til slightly smoking, add chicken, onion, carrot and curry paste and fry til chicken is at least 2/3 cooked.
add the longer cooking vegies such as pumpkin etc and coo, stirring
add other vegies and coconut cream, turn heat down to medium / medium low (you don't want the coconut cream to boil)
add all other ingredient and mix well. our vegies weren't quite done so we put a lid on and left it on low for around 5 minutes.
serve with sweet chilli sauce and / or fresh coriander if desired :)
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