Thai Chicken Curry

Serves 6

Ingredients

• 600g Chicken breast diced

• 270mL can of Ayam light coconut milk

• 3 tbsp of Ayam Thai green curry paste

• 1 bunch of mini corns

• 227g tin of water chestnuts

• Snow peas and broccoli (3 cups)

• Bean sprouts (to top off)

• Coriander

• Salt and pepper

• Dash of Olive Oil or spray

• Water

• Basmati rice (to serve)

Method

1. Heat oil in a saucepan (you may also use spray oil if you prefer).

2. Once the oil is heated, add in the curry paste and stir for a couple of minutes.

3. Add the chicken until lightly browned, then stir in the coconut milk.

4. Stir in the veggies (corns, snow peas and broccoli, water chestnuts) and add 1 cup of water, cover and simmer for 10 minutes.

5. Once veggies are cooked, top with bean sprouts and coriander. Serve on a bed of cooked basmati rice.

Enjoy xx