Last week I promised some more ridiculously easy Toolkit recipes; I’m not sure supper gets much quicker than 10 minutes. The barbie sized 224 calories per portion may also sway you if like me, impending Easter beach escapes are to be prepared for… I’ve even thrown in a stir-fry version using the same toolkit.
Feeds: 2. Cooking time: 10 mins. Genuinely.
800ml veg stock – Bouillon
2 tsp Thai red curry paste
1 tsp fresh ginger, chopped or paste – optional
1 cooked chicken breast, chopped into 1” pieces
400g stir-fry veggies or Kale – I use a mix of the two bags. Yup, bags.
Small bunch coriander
½ red chilli
In a pan, add veg stock, curry paste and ginger and bring to the boil. Chop the Garam masala & tamarind chicken (you can also use simple, roast chicken) while waiting for the soup stock to heat.
Add chicken to stock and simmer for 2 – 4 mins., until the meat is heated through. Chop the herbs and chillies at this point, if using.
Add veggies and heat 2 mins until cooked but still crunchy. Serve with fresh, chopped chillies and coriander.
You can swap the chicken for salmon, prawns or toasted cashews. I’m sure tofu would work just as well. You can also add some rice noodles a la Vietnamese Pho. The options are endless.
And for stir-fry:
Heat 1 tbsp toasted sesame oil in a wok or frying pan, toast 1 dsp cashews and set aside. To the pan, add 1 tsp each of chopped ginger and garlic and fry. Throw in the sliced meat to heat through (1 – 2 mins, depending on your choice). Top with the veggies, cashews and a dash of soy sauce and fry until veggies are cooked but still crunchy. Eat; full of self-congratulatory, skinny, smugness.