Thai green chicken curry Serves 2-3 Ingredients - 2 spring onion - 2 cloves garlic - 1 inch ginger - 1/2 red chilli - Two chicken breasts - 1-2 tbsp, green curry paste - 1 tin coconut milk - 100 g baby corn - 100 g tender stem broccoli - 100 g sugar snaps - 1 can water chestnuts - 1 tbsp peanut butter - Squeeze of honey - 1 tbsp soy sauce Notes: curry paste vary in spice levels, so if you are sensitive to spice, add a little curry paste at a time. Finely diced garlic, ginger, chilli and spring onion. Sauté in a little bit of oil for a couple of minutes. No add the chicken and for a couple of minutes to get nice Bit of colour on it. Now had a curry paste and cook for a further three minutes. Add the coconut milk, reduce the heat and simmer for 10 minutes. Now add the veggies, honey, soy sauce, and peanut butter, mix well and cook for a further couple of minutes. Serve with rice and garnish with a squeeze of lime, roasted Peanuts, black sesame, fresh, red, chilli, spring, onion, and coriander #healthyrecipe #quickrecipes #EasyRecipes #lunchideas #DinnerIdeas #thaigreencurry #chickencurry #fakeaway - @georgiamaysalamat