Created by andrew jones
I enjoy making new and exciting dishes from as many raw ingredients as possible; I like everything spicy as does my wife (thankfully) and the greener the better
- Created by andrew jones
- 10 mins preparation
- 20 mins cooking
- Serves 2
A spicy Thai sensation with a Tenderstem® twist, quick and easy to make and perfect on a summers day with an ice cold beer or non alcoholic alternative. If you're looking for something green, spicy, filling, tasty and exciting then look no further.
- 400g Chicken breast
- 200ml Low fat coconut milk
- 10 Pieces Tenderstem® diced into inch pieces
- 15 Asparagus stems cracked and diced into inch pieces
- A very large handful of mange tout chopped in half
- 3-4 Tablespoons Thai green curry paste (of your choice, i like Sainsburys own)
- 1 Tablespoon of Fish oil
- 1 Tablespoon of sugar
- 2 Handfuls Brown rice
- 2 x Ice cold thai, indian or mexican beers or non alcoholic alternative
Splash of oil in large wok.
Add diced chicken breast into wok and stir in with the Thai green curry paste.
Once the chicken is cooked through (8mins) add the 2 tbsp fish oil, the tbsp sugar and 200ml coconut milk.
Stir altogether and leave to simmer for 8 further minutes.
Add all of the green veg and stir in for 3-4 minutes.
(For the rice, just use brown boiled rice timed to finish at same time as curry).
Now dish up, crack open your drink and enjoy.