Ingredients
- 1 tbs green curry paste
- 1 cup light coconut-flavoured evaporated milk
- 1 zucchini halved lengthways and thickly sliced
- 1 bunch of bok choy I like to rip of the leaves and add them at the last minute
- 150 g 6oz green beans, trimmed and halved
- 75 g 3oz spinach leaves
- 150 g 6oz chicken breast, trimmed and thinly sliced
- 1 tbs lime juice
- 1 teaspoon fish sauce
- basil leaves to serve
Instructions
- Heat the curry paste in a large fry pan or wok until it is fragrant. Add the chicken breast and cook until it is sealed then stir through the vegetables (except the leaves).
- Add the evaporated milk, stir it through then bring the pot to a boil then reduce to a simmer. Simmer the curry until the vegetables have softened and the chicken breast is cooked through.
- Add the lime juice and fish sauce and stir them through then add the leaves. Continue to simmer until the leaves have wilted (only about a minute).
- Serve the curry on half a cup of cooked white rice (per person) and scatter with the basil leaves.
Notes
approx. 390 calories per serve including ½ cup cooked white rice
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
