Michael and Rachel's

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Thai Green Curry

Updated: 20 Nov 2018

Ingredients

  • 2 chicken breasts
  • 1 pack baby sweetcorn
  • Fresh baby spinach
  • Sugar snap peas or mange tout
  • 1 pack thai taste Thai green curry kit

  • 1/2 tin/pouch coconut milk

  • 150g jasmine rice

Method

  1. Put the rice on to cook.
  2. Slice the chicken breasts into small pieces.
  3. Add a splash of olive oil to the large frying pan along with half the pouch of curry paste and about 1/2 tsp of the herb mixture. Heat until fragrant, then add the chicken and cook until browned, stirring regularly.
  4. Add the first sachet of coconut milk. Add the remainder as you go along, up to about half the second sachet, keeping it from getting too dry.
  5. Cut the sweetcorn into small pieces and destring the peas, add to the pan. Simmer for 5-10 minutes.
  6. A few minutes before serving, add the spinach.
  7. Serve with the freshly cooked rice.