Staying on track

A quick, wholesome, delicious Thai style chicken curry and jasmine rice- just what we needed last night after the long day.

This week, I set myself two challenges –

1) not spending any money unnecessarily

2) eating home cooked meals and thus sticking to the budget.

I don’t need to track our spendings to know that a big chunk of it is spent in eating out and takeaways. Even though I cook a lot, most nights that we have activities on end up being takeaway nights.

This dish helped me stay on track.

Cooking this dinner must have cost me $10 or $15 at the most. Here’s the breakdown:

Diced chicken- 600 gms – $6.50

Masterfoods Creamy Thai Chicken paste – $2

McCormick Slow cooker mild curry powder – $0( from the pantry – think I paid $1 for it ages ago)

Veggies – from the fridge -$3

Coconut cream can -$1.50

Jasmine rice – $1(?) – from the pantry ( I think it was $12 for a 10 kg bag)

Total cost – 14

We got 6 meals out of this – that’s 6 meals for $2.30 each!!!! Mind-blowing!!!

Best part – the kids loved it too!

The recipe doesn’t get simpler than this .

  1. Heat some oil in a pan. Brown the chicken. Put it aside.
  2. Fry some slice onions and capsicum in the same pan.
  3. Add the Thai paste , the curry powder and the coconut milk, stir well to break lumps.
  4. Add the chicken back in the pan & let it simmer for 5-10 minutes.
  5. Add Brocollini and cover the pan. Switch off the heat & let it sit for 5-10 minutes before serving hot on steamed Jasmine rice.

Sending lots of happy cooking vibes your way ..




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