Recipe from our in house recipe developer Steve Woodward - Thai Green Curry with both a delicious vegan/vegetarian option and a chicken option for meat eaters.
1 Tbsp - Oil
1 Heaped Tbsp - Thai Green Curry Paste
1/2-1 400ml Can - Full Fat Coconut Milk
500g - Butternut Squash or Boneless Chicken Thighs
1 Tsp - Sugar
80g - Green Beans
1/2 - Red Pepper
Lime to Taste
1. Wash and trim green beans and slice red pepper into strips
2. Cut chicken into slices
3. In a saucepan heat the oil on a medium heat and add the thai curry paste
4. Saute for a few minutes until fragrant
5. Add the chicken and fry for a few minutes
6. Add half the can coconut milk and the sugar, and bring to the boil. Add more coconut milk if you would like a thinner curry. We usually add 3/4 tin in total
7. Turn down the heat, cover and cook for 10 mins until chicken tender
8. Add green beans and cook until tender
9. Add red pepper and squeeze lime juice to taste.
10. Turn off heat
11. Serve with Thai jasmine rice
