Recipe Inspiration

Ingredients...

50ml vegetable oil

150g spring onions, sliced in to 2cm batons

100g green peppers, deseeded and sliced

100g red peppers, deseeded and sliced

150g peas, defrosted

50g green chillies, deseeded and finely chopped

50g garlic, peeled and finely chopped

1kg diced chicken thigh, skinless

100g thai green curry paste

400ml coconut milk

8g Essential Cuisine Chicken Stock Mix

25g Essential Cuisine Aromatic Stock Base

600ml water

50g fresh coriander, chopped

Boiled jasmin or basmati rice, to serve

Method...

1. Heat the oil in a suitable pan, add the chicken and fry until lightly golden, remove from the pan into a bowl

2. Add peppers, spring onions, peas, chilli and garlic to the pan and fry for 2-3 minutes, return the chicken to the pan and the thai curry paste, mix well and cook for a further 2 minutes

3. Add the coconut milk, Essential Cuisine Chicken Stock Mix and Essential Cuisine Aromatic Stock Base, bring to the boil and simmer for 15 to 20 minutes or until chicken is thoroughly cooked

4. Serve with boiled rice and garnish with chopped coriander