One pan Thai-style chicken
This delicious curry style chicken can be made in one pan, for a minimum mess, mid-week meal.
|1 Tbsp||Olive oil|
|3||Chicken breasts, cut into small pieces|
|200 ml||Chicken stock, hot|
|1 can||Coconut milk, 400ml|
|2 Tbsp||Thai green curry paste|
|100 g||Snow peas, or sugar snap peas|
|205 g||Baby corn, (1/2 can), drained|
|½ head||Broccoli, divided into florets|
|6||Spring onions, sliced|
|½ cup||Fresh coriander|
- Heat the olive oil in a large, deep frying pan or wok. Add the chicken and cook on a high heat for 2 minutes. Stir in the curry paste and cook for a further minute.
- Pour in the coconut milk and stock, then bring to the boil. Turn the heat down and simmer for 2 minutes.
- Add the peas, baby corn and broccoli, then cook for a final 2 to 3 minutes until both chicken and vegetables are cooked through.
- Stir in the lime juice, coriander and spring onions. Serve with steamed rice.