Green Thai Chicken Curry
Plant-based, GF free, Dairy Free
- 1 green or yellow pepper
- 1/4 pack green beans
- 1/2 pack sprouting broccoli
- 2 chicken breasts
- 1 can full fat/half fat coconut milk
Chop up 1 green or yellow pepper, length ways.
Add 2 teaspoons of oil to the pan and fry the pepper for two minutes.
Chop up a handful of green beans, top and tail them and then half them and add them to the pan.
Add some sprouting broccoli and fry along with the beans.
Cut two small chicken breasts and add them to the pan. Fry for 4 minutes to seal the meat.
Add a Tasty Kitchen Thai Green Paste. Fry for one minute.
Add a can of coconut milk. Simmer for a further 8 minutes. Ensure chicken is cooked through.
Season to taste.