About the Recipe
A mild, creamy Thai green curry served with fluffy jasmine rice and a simple side of fresh salad greens. Easy to make when time is limited but you need a 'proper' meal without it being too heavy or complicated. Great for busy weeks. Put this one on rotation!
Ingredients
4 chicken breasts sliced
Thai green curry paste
1 400g tin of coconut milk
200g of jasmine rice
Bag of mixed salad leaves
Chilli
Preparation
Step 1
Add 2 - 4 tbsp of Thai green curry paste to a pan with a bit of olive oil and let cook for a couple of minutes.
Step 2
Add the coconut milk and stir for another couple of minutes.
Step 3
Slice the chicken and add to the sauce, cook for 15 minutes or until thoroughly cooked.
Step 4
While the chicken is cooking, cook the rice according to package directions.
Step 5
When everything is cooked, assemble and enjoy, add the salad and sprinkle some chilli on top if you desire. Enjoy!