Thai Green Chicken Curry

Serves 2 people
3 syns per person
45 minutes

Ingredients

2 chicken breasts, diced (P)
500ml chicken stock (I use hot stock)
100ml light coconut milk
2 tbsp. that green curry paste
1/2 pack of sugar snap peas (S)
1 tin of bamboo shoots (S)
2 chillis, chopped (I deseed) (S)
1 cup of rice (I use 2 thirds of a mug!)
Fry Light

Method

Spray a frying pan with fry light and cook the chicken until browned.

Add the Thai green curry paste and chilli's. Cook for 3 minutes, stirring so that the paste doesn't burn.

Add the stock and bring to the boil.

Once the stock is boiling, add the veg and simmer for 20 minutes.

Cook the rice according to packet instructions. Normally takes about 10 minutes.

As the rice is cooking, I bring the heat right down on the curry and pour in the coconut milk and stir until the mixture is creamy.

Serve immediately!

I have used 1 tbsp.. of Nam Pla (Fish Sauce) and the juice and zest of lime in the past however, I have found that it is just as scrummy without!

TIP! Don't add the coconut milk into the curry too soon as it can split. I always make sure that the curry is cooked and then bring the heat right down then add the coconut milk. Once the curry is hot again, it is ready to serve but be careful not to boil. Don't worry if the milk does split... it still tastes amazing!