Thai Green Chicken Curry

Ingredients

• Salt

  Table

  1 tsp or 6g

• Green beans

  Snap beans, raw

  10 beans or 55g

• Carrots

  Raw

  2 medium or 122g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Curry paste

  3 tbsp or 45g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Brown sugar

  2 tbsp or 18g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Courgette

  Raw, with skin - Sainsbury's

  1 large or 500g

• Chicken Broth

  30% less Sodium - Campbell's

  6 oz or 170g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Almond milk

  Plain

  1 ¹³⁄₁₆ cup or 432g

Directions

1. In a saucepan add 250 millilitres of water and the salt. 2. Bring to a boil on a medium heat. 3. Blanch the green beans and the carrots for 2 minutes; drain and set aside. 4. In a large saucepan, add the olive oil and the curry paste. 5. Cook the curry paste over a medium heat, stirring constantly for 1 minute. 6. Whisk in the coconut milk, the chicken broth, the fish sauce and the sugar. Simmer until the liquid is reduced by about one-third (10-15 minutes). 7. Add in the sweet potato and cook until it begins to soften (5 minutes). 8. Stir in the chicken and cook for 8 minutes. 9. Add in the courgette and the blanched vegetables, and keep the saucepan covered for a further five minutes. 10. Add the remaining water if necessary — the sauce should be slightly thinner than single cream. 11. Serve with freshly steamed jasmine rice.

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