1. Thai green chicken curry
Session: 12
Thai green chicken curry
Photo of final recipe here
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2. 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
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3. Equipment Chopping boards Knives Garlic press Frying pan
Weighing scales
Wooden spoon
Can opener
Juicer
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4. Prepare the vegetables: slice the spring onions;
Method
Prepare the vegetables:
slice the spring onions;
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5. cut sugar snap peas in half;
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6. crush the garlic.
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7. 2. Cut the chicken into small chunks.
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8. 3. Fry the spring onions, garlic and chicken in the oil for 3 - 4 minutes.
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9. 4. When the chicken has turned ‘white’, stir in the green curry paste, followed by the sugar snap peas.
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10. 5. Add the coconut milk and simmer for 15 minutes.
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11. 6. Squeeze the lime and pour over the curry.
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12. 7. Tear the coriander and add to the curry.
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13. 8. Serve.
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14. Photo of final recipe on this page
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15. 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?
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16.
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