No-fry Thai curry

10-30 minutes 2 servings 600 kcal or less coconut milk fresh coriander frozen pea frozen peas mains meal for two noodles quick red pepper red peppers rice skinless boneless chicken breast fillet skinless boneless chicken breast fillets spring onion spring onions thai curry thai green curry paste

N/A

Source

Ingredients

2 rounded tbsp Thai green curry paste (Blue Dragon is a good one)

400ml can coconut milk

2 skinless boneless chicken breast fillets (very thinly sliced)

1 red pepper , seeded and cut into chunks

3 spring onions , halved lengthways and cut into long pieces

cupful of frozen peas

2 tbsp chopped fresh coriander or basil, rice or noodles to, serve

Method

Make the sauce. Stir the curry paste over the heat in a medium pan for a few seconds, pour in the coconut milk and bring to the boil.

Cook the rest. Add the chicken and veg, let it all start to bubble again, then turn down the heat and cook very gently for 5 minutes until the chicken is tender but the vegetables still have some texture. Stir in the coriander or basil and serve spooned over rice or noodles.