thai green curry
Ingredients
- 1 tsp olive oil
- 1/2 white onion, diced
- 1 red pepper, sliced
- 300g chicken breast (2 breasts), chopped into chunks
- 2 garlic cloves, crushed
- 3 tbsp Thai green curry paste
- 200ml light coconut milk
- 50g baby corn (or mushroom or similar)
- 75g broccoli (or green beans or similar)
- 1 tsp sugar
- 1/2 tsp fish sauce
- 2 lime leaves (optional)
- 2 spring onions
- 2 tsp mango chutney
- Coriander to garnish
- 150g basmati or long grain rice or 1 packet microwave rice
Method
- Heat the olive oil in a large frying pan and when hot, add the onion and pepper.
- Fry on medium heat until beginning to soften.
- Add the chicken and cook until white all over.
- Add the curry paste and the garlic and cook for a further 1-2 mins until fragrant.
- Add the coconut milk, sugar, fish sauce, lime leaves, and veggies. Mix well and bring to a simmer.
- Pop a lid on and simmer gently for 10 mins.
- Meanwhile, cook the rice as per packet instructions (if using uncooked) or microwave the bag as per instructions.
- Once cooked, serve all together and top with spring onion, tsp of mango chutney, and coriander.