Ad

  • 5-6 chicken breasts (poached)
  • 1 large onion finely chopped
  • 1 large pepper sliced thinly
  • Green beans
  • 1/2 jar massamam/red/green Thai curry paste
  • 1 chicken stock cube (knorr)
  • 400ml coconut milk
  • 250g spinach (optional)
    Ad

    Method

    • step 1

      Poach chicken and shred once cooked.
    • step 2

      Fry onion and pepper until softened. Remove from pan.
    • step 3

      Fry curry past in pan for 30 seconds. Add coconut milk and mix well for 1 minute. Add chicken stock.
    • step 4

      Add chicken, onion, pepper and green beans to pan. Simmer for 5 minutes to soften green beans. Add spinach before serving to wilt. Season with coriander.
    • step 5

      FEAST
    Ad

    Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    A star rating of 0 out of 5.0 ratings

    Be the first to comment

    We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

    Ad
    Ad
    Ad