Thai green chicken curry

  • 2 tbsp Olive Oil

  • 2 tbsp of Thai Green Curry Paste

  • 1 Cube Chicken Stock

  • 1 tin Coconut Milk

  • 300g Broccoli Florets

  • 150g Sugar Snap Peas

  • 250g Portabellini Mushrooms, cut in quarters

  • 1 tsp Sugar King Brown Sugar

  • Lemons and Basil to Serve

  • 1 packet Nam Chicken Chicken Strips, cut in cubes

  1. Heat the olive oil in a heavy based pan and fry the chicken until just cooked through.
  2. Add the curry paste and cook for 2-3 minutes.
  3. Break the stock cube and sprinkle over the chicken. Add the coconut milk and stir through until the milk is hot but not boiling.
  4. Add the broccoli, sugar snaps and mushrooms and cook until the vegetables are cooked but still firm and crisp.
  5. Stir in the brown sugar.
  6. Serve with Basmati rice and top with basil and a squeeze of fresh lemon juice.