Thai Green Curry

Through the post the other day came a great little cook book made up of family friendly great recipes courtesy of Bright Horizons nursery in Banstead. I love the diversity in this book as it shows everything from smoothies to curry’s to salads. The boys sat down and flicked through the book and we decided in the end of trying out the Green Thai Recipe…

Thai Green Curry & Rice

Ingredients

300g Butternut Squash

200g Mangetout

530g Chicken Breast

15ml Vegetable Oil

5ml Green Curry Paste

200ml Coconut Milk

10g Coriander

1 Lime

350g Long Grain Rice

1l Water

Method

Start by peeling and washing the veg and coriander before zesting half of the lime.

Slice the chicken into small equal sized pieces about 1cm thick.

Fry the paste in a shallow pan and add the chicken. Stir until chicken is thoroughly cooked and evenly coated.

Chop the veg and add and stir for 2 minutes. Next add the lime zest & coconut milk and simmer for 10-15mins until sauce starts to thicken.

Whilst this is thickening to boil a saucepan and start cooking the rice.

Finely chop the coriander and squeeze the juice of one lime into the sauce. Drain the rice and serve the sauce on top.

The boys loved it and I would highly recommend looking at their range of recipes. Head over to here see more!