INGREDIENTS
- 2 tsp rice bran oil
- 450g boneless skinless chicken breasts, cut into thin strips
- 2 tbsp Thai green curry paste
- 200ml chicken stock
- 200ml coconut milk
- 2 tsp fish sauce
- 1 tsp palm sugar
- 1 tsp kaffir lime leaves
- S x 210g jar pea aubergines, drained
- 125g small broccoli florets
- 125g baby sweetcorn, halved
- 125g mange tout, halved
- 2 tsp basil leaves
Method
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Heat the oil in a medium pan and lightly brown the chicken. Add the curry paste and cook for 1-2 minutes, stirring constantly.
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Add the stock, coconut milk, fish sauce, palm sugar and lime leaves. Bring to the boil, then cover and simmer for 5 minutes. Stir in the pea aubergines, broccoli florets and sweetcorn. Cover and simmer for 4 minutes then add the mange tout and basil, cook for a further 2 minutes.
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Serve immediately with steamed basmati rice.