Thai green chicken curry Session: 12 Thai green chicken curry Photo of final recipe here © Crown copyright 2008

200ml coconut milk (reduced fat) ½ lime Small bunch of coriander Ingredients 2 x 5ml oil 3 spring onions 1 clove of garlic 80g sugar snap peas 1 small chicken breast 2 x 15ml green curry paste 200ml coconut milk (reduced fat) ½ lime Small bunch of coriander © Crown copyright 2008

Equipment Chopping boards Knives Garlic press Frying pan Weighing scales Wooden spoon Can opener Juicer © Crown copyright 2008

Prepare the vegetables: slice the spring onions; Method Prepare the vegetables: slice the spring onions; © Crown copyright 2008

cut sugar snap peas in half; © Crown copyright 2008

crush the garlic. © Crown copyright 2008

2. Cut the chicken into small chunks. © Crown copyright 2008

3. Fry the spring onions, garlic and chicken in the oil for 3 - 4 minutes. © Crown copyright 2008

4. When the chicken has turned ‘white’, stir in the green curry paste, followed by the sugar snap peas. © Crown copyright 2008

5. Add the coconut milk and simmer for 15 minutes. © Crown copyright 2008

6. Squeeze the lime and pour over the curry. © Crown copyright 2008

7. Tear the coriander and add to the curry. © Crown copyright 2008

8. Serve. © Crown copyright 2008

Photo of final recipe on this page © Crown copyright 2008

Use frozen vegetables, like peas, runner beans or soy beans. Top tips Use a range of different vegetables, such as broccoli, spinach or courgette. Use frozen vegetables, like peas, runner beans or soy beans. Serve with rice – why not go for a mix of white, brown and/or wild? © Crown copyright 2008

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