• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

Add spinach if your sauce is looking a bit thin towards the end of cooking. Use light coconut milk to save on calories. Substitute chicken thighs for chicken breast, seafood, pork, or beef strips.

§Details

• ⏲️ Prep time: 10 minutes
• 🍳 Cook time: 15 minutes
• 🍽️ Servings: 4

§Ingredients

• 1 tbsp Scottish rapeseed oil
• 2 garlic cloves, finely chopped
• 1 tbsp fresh ginger root, finely chopped
• 3 spring onions, cut diagonally
• 1 tbsp Thai green curry paste
• 500 grams chicken thighs, cut into strips
• 75 grams broccoli florets
• 1 green bell pepper, coarsely chopped
• 400 ml full fat coconut milk
• 100 grams green beans, halved lengthwise
• 1 lime, juice only
• fresh red chilli, to garnish
• fresh coriander leaves, to garnish
• 2 pouches of 250 grams Tilda Coconut Rice, to serve

§Directions

1. Heat oil in a saute pan and gently fry the garlic, ginger, and spring onion until softened.
2. Add the Thai green curry paste and cook for a further minute.
3. Add the chicken thigh strips and brown all over.
4. Add the broccoli florets and green pepper.
5. Pour in the coconut milk, cover, and simmer for 5-10 minutes.
6. Squeeze in the juice of the lime and add the green beans. Cook for a further five minutes.
7. Serve garnished with red chilli and coriander leaves with Tilda Coconut Rice on the side.