Preparation: 10 minutes

Cooking time: 20 minutes

Serves: 4 people

Thai Chicken And Spinach Curry

Thai Chicken And Spinach Curry

Ingredients:

  • 1 tbsp oil
  • 500g chicken breast, sliced
  • 50g Thai green curry paste
  • 300g chestnut mushrooms, halved
  • 400ml can reduced fat coconut milk
  • 100g frozen peas
  • 260g bag Spinach
  • Juice 1 lime
  • Chopped coriander and cooked brown basmati rice to serve

Method:

  1. Heat the oil in a large frying pan and fry the chicken for 5 minutes. Add the curry paste and mushrooms and cook for 2-3 minutes.
  2. Stir in the coconut milk and peas, bring to a simmer and cook gently for 7-8 minutes.
  3. Stir in the spinach until just wilted and add the lime juice. Season to taste and sprinkle with coriander.
  4. Serve with cooked brown basmati rice.

Cooks Tip: Try using Thai red curry paste instead of green and replace the peas with green beans.

Recipe courtesy of www.discoverspinach.co.uk

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