- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 500g boneless, skinless chicken thigh, cut into bite-size pieces
- 1-2 tbsp Thai green curry paste
- 2 small parsnips, cut into chunks
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 400g can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 2 tsp light muscovado sugar
- 100g mushrooms, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- handful frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- handful basil leaves, torn
Heat the oil in a large pan, add the chicken and fry until lightly coloured. Stir in the curry paste to coat the chicken. Add the parsnips, coconut milk, fish sauce and sugar, then bring to a gentle simmer, stirring every now and then.
Reduce the heat, cover the pan and cook for 10 mins. Add the mushrooms and peas, then cook for a further 5 mins until the chicken and vegetables are tender. Scatter with basil to serve.
If you want to use a slow cooker, cook the chicken in a frying pan until lightly coloured, then tip into your slow cooker and coat in the curry sauce. Add the parsnips, coconut milk, fish sauce and sugar, then cover and cook on High for 3-5 hours. Check the chicken is tender, then add the mushrooms and peas and cook for a further 30 mins.