Thai Green Chicken Curry

If you're in the need for a super simple and relatively speedy meal but don't want to sacrifice the flavour then this is a winner. I absolutely love curries cooked with coconut milk, I can't get enough of it! The great thing about this curry is that you can use any vegetables you have in the fridge, so you don't have to use the ones I used here.

In this recipe I have used a ready made green curry paste purely for the fact that i'm promoting this as a quick and easy dinner. The curry paste I have used is called 'Mae Ploy Green Curry Paste' - it is incredibly flavoursome and it definitely adds a kick, so a little goes along way. You can get hold of it from oriental stores but Tesco sells it for only £1.80.

If you have leftovers then it's even more tasty the next day because the sauce thickens up. Alternatively you can freeze it in portions then defrost it for an evening when you're too busy to prepare anything.

Ingredients:

(Serves 2)

- one green pepper

- half a red pepper

- 2 spring onions

- large handful of green beens

- 2 skinless chicken breast fillets

- 1 can (400ml) coconut milk

- 1 tbsp coconut oil

- 1 tsp 'Mae Ploy Green Curry Paste'

- 150g brown basmati rice

Method:

1. Boil water and put on your rice if using brown rice as this takes 25 minutes.

2. Prepare your vegetables by chopping them up into small bitesize pieces. Chop the chicken breasts into small chunks.

3. Heat the oil in a large deep frying pan and begin frying the chicken over a medium heat until it's almost cooked through. Then add the curry paste and vegetables and fry this all for a couple more minutes.

4. Add the coconut milk and bring it to boil then reduce the heat to let the curry simmer whilst you wait for your rice, stirring occasionally.

5. Drain the rice once it has finished then serve up with the wonderful curry. I recommend grabbing a spoon to make the most of the delicious sauce.

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