green curry with pulled chicken and veggies…

14 Apr

On a cold, rainy, dismal grey day, nothing beats a spicy warm green curry with rice!  I put lots of hearty vegetables like large carrots, eggplants and potatos into this dish to make it really stick to your bones!  There are tons of variations that you can make but this is the recipe I made for tonight!

What you need!
5 cups of cooked rice
2 chicken legs
1 large carrot
1 potato
1 large eggplant
1 onion
1 tin of green curry
1 can of coconut milk
olive oil

What to do!

1.  Dice your onions and cut your veggies into large chunks.  On medium-high heat, drizzle some olive oil in a large pot.  Add the onions and cook until translucent and slightly brown.

2.  Add in your tin of curry and stir into onions.  After a couple of minutes, add in the coconut milk a little at a time while stirring to incorporate.

3.  Add in the hard vegetables like the carrots and potatoes.  Bring the curry up to a boil and then simmer for 5 minutes.

4.  Add in your eggplant and stir

5.  Take the skinless chicken legs and submerge them at the bottom of the curry.  Let it cook for 10-15 minute or until chicken is cooked all the way through.

6.  When the chicken is fully cooked, it will easily pull away from the bone.  You can take the legs out and pull the meat off on a cutting board or do it right in the pot.  Remove the bone and discard and put the meat back in the curry.

7.  Give your curry a final taste and add salt if needed.  Serve on a bed of rice and enjoy!

Approx Costs:

chicken legs – $1.50
vegetables – $3.00
curry tin – $1.00
coconut milk – $1.75
rice – $1.00

Total – $8.25 for 3 servings or $2.75 each


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