Skinny Thai Green Curry

Step 1

Heat a large frying pan and spray in the oil, add the chicken and fry for 5-6 minutes until nearly cooked through. Add the broccoli and fry for a further minute, then add the curry paste. Cook for 1 minute or two until the paste starts to release its fragrance, then add in the stock. Bring to a gentle bubble and allow to simmer for 2-3 minutes.

Step 2

Stir in the coconut milk and mangetout and heat it through (but don’t let it come to the boil or the sauce may split).

Step 3

Serve as is, or if you like it a little thicker you can stir in the cornflour and water mixture.

Step 4

Serve over rice topped with lime wedges and fresh coriander.