Quick Thai Green Chicken Curry

This isn't a traditional recipe as I cheat and use a ready made paste. Super quick though. It's a recipe I adapted from an old Slimming World one - it used to be low syn but I ruined that! Flavour first ;)

Obviously I have replaced the low fat coconut milk with full fat but I also tweaked the quantities from 200ml coconut milk and 600ml stock to half and half. Largely because tins of coconut milk are 400ml and I hate waste.

I also don't brown off the chicken. I prefer to poach it in the curry as I think it lets in more flavour and is more tender.

Ingredients

• Chicken (I much prefer thigh but any will do) chopped into chunks

• 400ml coconut milk

• 400ml chicken stock

• 1 tbsp coriander leaves

• Olive oil

• 1 level tbsp thai green paste (I like to use the Blue Dragon pots and just throw the whole thing in)

• 2 green chillies, deseeded and finely chopped

• 6 kaffir lime leaves (I always throw more in as I'm obsessed with the flavour - go wild!)

• 2 tbsp thai fish sauce

• 1 tbsp sweetener

• Vegetables (I like green beans and mange tout or the packs below from Morrisons are good).

Method

1. Heat oil and fry off thai curry paste and chillies for 2-3 minutes

2. Mix in the coconut milk, half of the stock and the coriander

3. Stir in the chicken and cook for 5 minutes

4. Stir in the rest of the stock, lime leaves, fish sauce and sweetener

5. Simmer uncovered for 15-20 minutes, stirring occasionally

6. Add the veg and continue to simmer for 3-5 minutes

7. Remove from the heat and leave to rest for 2 minutes