Take a trip to the Orient with this delicious Thai Green Curry with Chicken. The good thing about this dish is that it’s usually a hit with all of the family, because it doesn’t have to be as spicy as you’d get in Thailand, but still full of exotic flavour. In addition, this tasty curry is believed to have natural anti-inflammatory properties, is rich in beneficial nutrients, minerals and protein, could help to lower your blood sugar levels and boost your digestion.

If you don’t fancy chicken, then this versatile curry paste also works well with king prawns and/or simply vegetables like baby sweetcorn, button mushrooms and sliced red or yellow peppers. Serve over fragrant Thai Jasmine rice.

Ingredients

•        1-2 chicken breasts
•        1 tin of organic coconut milk
•        1 tsp green curry paste (homemade or bought)
•        2 kaffir lime leaves — torn in quarters
•        1 tsp palm sugar
•        Additional greens, such as broccoli, courgette, baby spinach
•        2 tsp fish sauce
•        Extra green chili (optional for extra spice)
•        Thai sweet basil leaves
•        1-3 Thai baby aubergine (cubed)

Instructions

1. In a large pan, bring ½ the coconut milk to the boil. Reduce to simmer, then add the curry paste and stir for 1 minute or until fragrant.
2. Add the chicken and cook until it turns white, then add the rest of the coconut milk and vegetables, except for the spinach, palm sugar and fish sauce.
3. Simmer together until the vegetables soften.
4. Serve in a soup bowl with a handful of raw baby spinach to garnish.
Enjoy!!!

Love, Gaynor x