Thai Chicken Sauce

This is a mild curry that you can also make with leftover chicken (it is also delicious so no-one will guess that you are using leftovers).

For 4 people you will need:

• 1 tbsp oil
• 4 chicken breasts, cut into strips
• 2 onions, chopped
• 3-4 garlic cloves, crushed
• 1 tsp Thai curry paste (or 2 tsp curry powder)
• 2 tins coconut milk
• 4 tbsp soya sauce
• 1 carrot, sliced
• 1 celery stick, chopped
• 5-6 broccoli florets or cherry tomatoes (optional)

Heat the oil in a saucepan, add the chicken pieces, stir them around to get coated in oil and cook until they start to brown. This will take about 6 minutes on medium heat.

Remove the chicken from the pan with a slotted spoon and leave it aside.

In the meantime fry the onion and the garlic in the same pan and, when they are soft, mix the curry paste in and cook for another 2-3 minutes.

Return the chicken to the saucepan, add the coconut milk, soya sauce and the vegetables, turn the heat down a bit and let cook for another 20 minutes or until the vegetables are softer.

Noodles

These go very well with the Thai chicken sauce!

For 4 people you use:

• 4 blocks medium egg noodles
• 2 tbsp groundnut oil
• 2 garlic cloves, crushed
• 1 tbsp soya sauce
• 1 levelled tsp coriander
• dash of chilli sauce

You will need a wok to cook this.

First of all cook the noodles according to the instructions on the packet (usually 4 minutes in simmering water). Rinse the under running water and let them drain. In the meantime heat the groundnut oil in the wok and fry the garlic on low heat for only 1-2 minutes, then add the noodles and stir them to get covered in the oil and garlic. Spoon in the soya sauce, sprinkle the coriander and the chilly sauce and mix everything well.