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Ingredients

  • 1 x 10ml oil
  • 4 chicken breasts, skinless
  • 4 spring onions
  • half a tin of coconut milk
  • 80g sugar snap peas
  • 1 garlic clove, crushed
  • 2 x 15ml Thai green curry paste
  • 1/2 lime
  • small bunch of coriander

Method

  • STEP 1
    Start by preparing the spring onions, cut them finely. Add some oil to the pan and add your spring onions. Quickly add your crushed garlic clove and mix them together
  • STEP 2
    Cut your chicken into chunks or strips. Add to the spring onions and cook until the chicken is white - just turning golden brown. Add the curry paste.
  • STEP 3
    Pour the coconut milk in after about five minutes. Squeeze the lime over the curry
  • STEP 4
    Cook the rice and pour the curry on top and serve while hot. Serve with a small piece of coriander on top.
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