Vegetable Loaded Thai Green Chicken Curry
1 min read
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Nutrition Health & Wellness
Ingredients:
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20 ml Oil, olive, extra virgin 150 g Onion, finely diced 5 g Ginger, fresh, peeled and minced 6 g Garlic, fresh, minced 1000 g Chicken breast, diced 100 g Carrots, fresh, peeled, rounds 200 g Green beans, halved 150 g Broccoli Florets
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50 g Thai Green Curry paste 600 ml Coconut Milk, reduced fat 250 ml Water 40 ml Chilli Sauce 20 ml Sweet Chilli Sauce 5 g Salt, fine 100 g Baby Spinach
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Method:
- In a saucepan, heat the olive oil over a medium heat.
- Add the onion, garlic and ginger and sauté for 3-4 minutes until fragrant.
- Add the chicken and sauté for approx. 5 minutes until the chicken becomes white in colour.
- Add the carrots, green beans and broccoli to the pan and sauté for another 2 minutes over a medium heat.
- Add the curry paste and stir well, increase the heat to high and sauté for 2 minutes.
- Reduce the heat to low and add the coconut milk, water, chilli sauce and sweet chilli sauce.
- Stir well and season.
