Very green curry
Life is so much easier when one meal can be shared by the whole family. This is a great one for batch cooking and enjoying together.
MAKES 2 ADULT AND 1 CHILD’S PORTIONS
This is a great one for batch cooking and enjoying together. This will keep for two days covered in the fridge
3 kaffir lime leaves
2 large handfuls of spinach
25g bunch of coriander, including stems
4 spring onions, roughly chopped
4cm piece of fresh ginger, peeled
2 cloves garlic
400ml tin of coconut milk
1 tbsp coconut oil
2 chicken breasts, sliced into thin pieces
1 large courgette, cut into bite-sized chunks
6 baby sweetcorn, cut into small rounds
200g frozen peas
cooked jasmine rice, to serve
- Strip out the stems from the lime leaves and discard. Add the leaves to a blender along with the spinach, coriander leaves and stems, spring onions, ginger, garlic and coconut milk. Blend until smooth.
- Melt the coconut oil in a large frying pan set over a medium heat. Add the chicken pieces and fry for 3 minutes until cooked through (check by slicing into one of the larger pieces to make sure the meat is white, with no raw pink bits left). H Add the courgette and corn then cook for a further 3 minutes.
- Pour the green sauce into the frying pan along with the peas and heat through for about 5 minutes or until the peas are defrosted and the vegetables have softened a little. Serve with the jasmine rice.
- This will keep for two days covered in the fridge.