This recipe works well with chicken or fish and the coconut milk gives it a yummy, creamy flavour.
Ingredients
175g pack mangetout OR sugar snaps (OR mixed pack mangetout and baby sweetcorn)
1 lime
475g chicken breast
1 small red chilli
1 x 15ml spoon vegetable oil
2 x 5ml spoons Thai green curry paste
200ml reduced-fat coconut milk
10g (about a handful) fresh coriander
Equipment
Weighing scales
Colander
Chopping board x 2 (1 for meat and 1 for vegetables)
Sharp knife x 2 (1 for meat and 1 for vegetables)
Grater
Measuring spoons
Wok or large non-stick frying pan
Wooden spoon
Instructions
- Wash the vegetables and the fresh coriander. Grate the zest from half the lime.
- Slice the chicken breasts into small pieces about 1cm thick. Wash your hands after touching the raw meat.
- Using a different chopping board, finely chop the fresh chilli (if using). Wash your hands after touching the chilli.
- Turn on the hob. Heat the oil in the saucepan on a medium heat. Add the chicken and chopped fresh chilli and stir until the chicken is cooked through. It will turn from pink to white.
- Add the vegetables and stir for 2 minutes.
- Add the curry paste, lime zest and coconut milk. Simmer for 10–15 minutes until the sauce starts to thicken.
- Finely chop the coriander and squeeze the lime. Stir into the sauce. Keep a small amount of coriander to sprinkle on top when serving.
Skills used include:
Washing, weighing, measuring, chopping, stir-frying and boiling/simmering.
Top Tips
- Take great care when touching the red chilli, because chillis are very hot. Make sure you wash your hands when you’ve finished preparing.
- For a vegetarian version, replace the chicken for 120g baby corn and 1/2 butternut squash
Something to try next time
- Why not try using 450g of white fish or prawns instead of chicken?
Prepare now, eat later
- This quick and easy Thai dish is best eaten straight away.
- Any unused coconut milk can be frozen for up to a month. Defrost thoroughly before using.
