Thai Green Chicken Curry

Mon, 19 June 2017

SERVES: 2

PREP: 5 MINUTES

COOKING: 10 MINUTES

Ingredients:

2 tablespoons olive oil

1 red chilli, sliced

1 tablespoon Thai green curry paste

1 chicken breast, skin on, cut into 3cm cubes

300g coconut cream

100g mange tout

1 red pepper, sliced

100g green beans

100g broccoli, broken into small florets

1 courgette, diced

a handful of freshly chopped coriander, to serve (optional)

Method:

Heat a wok over a high heat and add the oil, chilli and Thai green curry paste.

Cook for 2 minutes.

Add the chicken and cook for a further 5 minutes until brown all over.

Add the coconut cream and all the vegetables and cook for 5–10 minutes over a high heat or until vegetables are cooked.

Serve with coriander to garnish if you wish.