Thai Green Chicken Curry
Ingredients
- 2 tbsp coconut oil
- 350 g chicken breasts, thinly sliced or mini fillets
- 1 red onion sliced
- 1 red pepper thinly sliced
- ½ broccoli ciut into florets
- 50 g sweet cabbage sliced
- 4 scallions sliced
- 1 cm ginger fresh grated
- 2 tbsp Thai green curry paste
- 400 ml coconut milk
- 1 tsp fish sauce
- 40 g spinach leaves
- 1 lime zest and juice
- 2 tbsp fresh coriander leaves
- 200 g Basmati Rice to serve.
Method
- Cook the rice as per pack instructions.
- Heat the wok with the coconut oil over a medium to high heat. Add the chicken and cook very quickly for approximately 2 minutes.
- Next add in the vegetables and cook quickly for another moment or two still on a high heat.
- Add the curry paste to the pan and fry this for 1 minute to coat the chicken and vegetables with the sauce.
- Pour the coconut milk and season with some fish sauce if desired.
- Cover the pan with the lid and allow to simmer for 5 minutes over a medium to low heat until the chicken pieces are fully cooked.
- Divide the rice between the serving plates and ladle over some chicken curry.
- Drizzle some lime juice and extra coriander and enjoy while piping hot.
