About the Recipe
Top Tip: If you're looking for a delicious meal but don't want all the calories, an easy swap is to go for low fat coconut milk but keep the creamy consistency and flavour!
Thanks for the recipe Tom's Mum!
Ingredients
4 Chicken Breasts (800g)
1 Pack Baby Corn
1 Courgette
1 Pack Fine Beans
2 Carrots
2 Cans Coconut Milk, optional low fat
2 tbsp Green Thai Curry Paste
3 tsp Fish Sauce, optional for taste
1 block Thai Basil, optional
Coriander leaves, for garnish
½ cup of Rice, per person
Preparation
Step One
Chop chicken into thin strips and veggies into bite sized chunks and set to one side.
Step Two
Add 2 cups canned coconut milk into a sauce pan with the thai curry paste and bring to a low boil.
Step Three
Add chicken, corn, courgette, beans, thai basil and carrots to the mixture and simmer on low heat until the vegetables are tender and chicken is cooked through.
Step Four
Season with the fish sauce and serve over cooked rice. Garnish with chopped coriander leaves.