Thai Green Chicken Curry

SERVES: 4

This recipe is a hit on a rainy winters night! Bursting with vibrant flavours and fresh herbs, a recipe that is sure to be a hit with family and friends.

INGREDIENTS

• 1 tbsp vegetable oil
• 1 diced onion
• 400g chicken breast diced
• 1-2 tsp Thai green curry paste
• 425ml canned coconut milk
• 1 tbsp fish sauce
• Juice of 1 lime
• 1 tbsp brown sugar
• 1 carrot sliced into battens- pre-boiled
• 5 mushrooms sliced
• head of broccoli- pre-boiled
• handful of basil leaves
• handful coriander leaves
• 2 spring onions thinly sliced to garnish

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METHOD

1. In a saucepan heat the vegetable oil in a pan over a medium heat. Add onion and cook until onions are soft and browned.
2. Add chicken breast and cook through. Add green curry paste to the chicken stir through and cook for 1 minute. 
3. Add coconut milk, fish sauce, lime juice and brown sugar. Stir through and simmer for 1-2 minutes.
4. Stir through carrot’s, mushrooms, broccoli and herbs. Simmer for a further 5 minutes.
5. Serve on a bed of basmati or brown rice and garnish with spring onions.