Ingredients
For the curry
- 2 chicken breasts, sliced
- 1 tin light coconut milk
- 100g peas
- 100g mangetout
- 50g tenderstem broccoli
- 1 courgette, diced
- Spring onions, chopped
- Fresh basil, chopped
- Fresh coriander, chopped
Thai Green Curry Paste
- 100g spinach
- 4 green chillies
- 2 red chillies
- 2 tsp ginger purée
- 4 cloves garlic
- 30ml soy sauce
- 30ml fish sauce
- 2 stalks lemongrass, roughly chopped
- 1 red onion, roughly chopped
- 2 tsp curry powder
- Salt and black pepper
Method
Make the curry paste:
- Add all paste ingredients to a blender and blitz until completely smooth.
Note: This paste will keep in the fridge for up to 2 weeks if covered with cling film pressed directly onto the surface.
Start the curry:
- Place the coconut milk into a wide pan. Add the raw chicken.
- Bring slowly to the boil over a medium heat, then reduce and simmer gently until the chicken is fully cooked.
- Add the peas, mangetout, tenderstem broccoli and diced courgette.
Finish cooking
- Cook for a further 5 minutes, until the vegetables are just tender but still have a little crunch. Stir in a few tablespoons of the green curry paste (start with 2 teaspoons, taste, and add more if you like more heat).
Serve
- Scatter over chopped spring onions, fresh basil and fresh coriander before serving.
