Thai Green Curry, Faster Than Takeaway by Maxy69838

Ingredients

• 1 tbsp coconut oil
• 4 tbsp green curry paste
• 2 chicken breasts, sliced
• 1 x 400ml tin coconut milk
• 200ml chicken stock
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 red pepper, sliced
• 1 courgette, sliced
• a handful of mangetout
• juice of 1 lime
• fresh coriander and Thai basil to finish

Instructions

1. Fry the green curry paste in the coconut oil over medium heat for 1-2 min until it smells fragrant.
2. Add the sliced chicken and turn it in the paste for 2-3 min until it colours.
3. Pour in the coconut milk and stock, add the fish sauce and sugar, and bring to a gentle simmer.
4. Add the pepper, courgette and mangetout and simmer 8-10 min until the chicken is cooked and the veg is just tender.
5. Squeeze in the lime, taste, then finish with coriander and Thai basil and serve with rice.