Chicken and Vegetables Curry
Over a year ago
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Ingredients
- 2 tablespoons sunflower oil
- 500g boneless,skinless chicken thighs, cut into bite size pieces
- 1-2 tablespoons Thai green curry paste
- 2 small parsnips,cut into chunks
- 400g coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons light muscavado sugar
- 100g mushrooms,sliced
- handful frozen peas
- handful basil leaves,torn
Accompaniment
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Description
i good curry that is very healthy
Method
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1
1.Heat the oil in a large pan, add the chicken and fry until lightly coloured. Stir in the curry paste to coat the chicken. Add the parsnips, coconut milk, fish sauce and sugar, then bring to a gentle simmer, stirring every now and then.
2. Reduce the heat, cover the pan and cook for 10 mins. Add the mushrooms and peas, then cook for a further 5 mins until the chicken and vegetables are tender. Scatter with basil to serve.
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