We love the taste of this deliciously flavorsome Thai Green Curry. Its quick and easy to make and the whole family will love it.
10 Sprays of Fry Oil
4 Chicken Breast, Diced
1 Red Chili, deseeded. If you do not like the heat, maybe leave this ingredient out.
1 Bunch of Broccoli
1 Brunch of Fresh Coriander
1 cup/120ml of Chicken Stock
3-4 Mini Sweetcorn Cobs
Handful of Mangetout
400ml of Light Coconut Milk
Thai Green Curry Paste
1 tsp Cornflower
1 Lime Wedge
Brown Rice to Serve. If you don’t like rice maybe swap for low calorie noodles.
Heat a large frying pan and spray in the oil
Add the chicken and fry for 5-6 minutes until nearly cooked through.
Add the broccoli and fry for a further minute, then add the curry paste.
Cook for 1 minute or two until the paste starts to release its fragrance, then add in the stock. Bring to a gentle bubble and allow to simmer for 2-3 minutes.
Stir in the coconut milk, mangetout & mini sweetcorn cobs and heat it through
Add a teaspoon of cornflour and stir through
Serve over rice topped with lime wedges, fresh coriander and sprinkle with the chopped cashew nuts