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Thai Green Curry With Brown Basmati Rice
Ingredients
- 3x chicken breast
- 1x red pepper
- 1x leek
- 5x okra
- 1x coconut milk
- 1x Thai green curry paste
- 1 cup of brown Basmati rice
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Directions
- Dice up the chicken breasts and move to one side.
- Chop the tips off both ends of the leeks and give them a rinse under the tap. Then chop up.
- Slice the pepper in half, cut out the seeds and wash under the tap. Then slice each half into strips and dice.
- Take a decent size saucepan, put a teaspoon of coconut oil in and place on a medium/high heat. Once heated up, put a dessert size spoon full of Thai green curry paste into the pan and leave to warm up for 30 seconds.
- Next stick all the chicken into the pan and mix around so it gets a good covering of the curry paste. Once the majority of the chicken is white, put all of the veg in and stir around for a couple of second before pouring in all the coconut milk.
- Leave to cook for 20 minutes and then you're done.
- Feeds two. Take 30 minutes.
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