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.
