Speedy Thai green chicken curry
Easy Cook White Rice, dry
40 g, Thai green
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Chicken stock cube(s)
¼ cube(s), make up to 75ml with hot water
Cooked Mixed Vegetables
200 g, cut into bite-sized pieces
Chicken breast, skinless, raw
200 g, sliced 1cm thick
½ medium, juice of half, plus wedges for serving
Thai Fish Sauce
½ teaspoons, optional
6 tablespoons, optional
Chilli, green or red
1 individual, optional
- Cook the rice according to pack instructions.
- Meanwhile, heat a wok and add the curry paste. Cook stirring for 1 minute, then mix in the coconut milk and stock.
- Bring to the boil and add the vegetables. Cook, stirring for 1 minute, then add the chicken. Cook, stirring for 7-8 minutes or until the chicken is cooked through and the veg is tender. Add a squeeze of lime and fish sauce, to taste.
- Serve with the rice and a lime wedge, sprinked with coriander and chilli, if using.