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Heat and eat meals Updated: 01 Oct 2009

As good as the real thing?

Our tasters tried seven Thai chicken curries to see if they’re anything like the real thing. The curries were a mix of chilled, frozen and shelf-stable products.

Our tasters were ordinary consumers and they weren’t impressed by any of the curries. The most common complaint was “not enough chicken.”

They rated Wishbone Thai Chicken Curry and the Sun Rice Thai Green Curry with Chicken and Jasmine Rice as better than the rest.

A ready-to-eat curry will save you time but it won’t taste nearly as good as one you can make yourself.

Easy Thai chicken curry

This recipe serves four but if you’re cooking for one, freeze in individual portions for when you don’t feel like cooking.

Brown 500g of thinly sliced chicken in a little oil over a moderate heat.
Add 2-3 tablespoons of green or red Thai curry paste and cook a minute further. Pour in a can of light coconut milk or cream and add a teaspoon each of fish sauce and brown sugar. Simmer for 10 minutes.
Add 2-3 cups of fresh or frozen vegetables (like peas, beans, capsicum and broccoli) for the last few minutes of cooking time.
Serve with steamed rice.