Lite, delicious, nutritious and so easy to make especially when you arrive home from work you cannot be bothered fussing with cooking. This dish has a wonderful coconut flavour with a hint of lime and a zing from the chillis, it's low fat and tastes sensational!
Ingredients - serves 2 2 tablespoons green curry paste 300ml coconut milk 1 chicken breast, sliced into strips 8 sugar snap peas 5 leaves of pak choi 2 tbsp Thai fish sauce 1/2 tsp palm sugar (or brown sugar) 3-4 Kaffir lime leaves 1/2 red chilli, finely chopped 1 tablespoon coriander, chopped
Heat a non stick pan and spray with oil, cook the green curry paste for 1 minute and add the coconut milk. Add the chicken breast and cook through.
Add the sugar snap peas, pak choi, palm sugar, kaffir lime leaves, fish sauce, red chilli and bring to the boil but don't boil.
Remove the lime leaves and serve over steamed jasmine or basmati rice and garnish with the coriander.