Ingredients for 3 servings
- 600 g chicken breast
- 225 g dry jasmine rice
- 400 ml light coconut milk
- 75 g green curry paste
- 250 g green beans
- 200 g mangetout
- 2 red pepper
- 20 g fresh basil
Instructions
- Prep the ingredients: chop the vegetables, prepare the garlic and set out all seasoning before you start.
- Cook the jasmine rice following the packet instructions, then fluff and keep warm.
- Season the chicken, then cook it in a hot non-stick pan until golden and fully cooked through. Set aside.
- Soften the garlic and vegetables in the same pan. Add Light green curry and simmer until the vegetables are tender.
- Stir the cooked protein through the sauce, then serve alongside the cooked carbohydrate. Divide into 3 labelled portions, cool promptly, then refrigerate.
Cool promptly, divide into 3 labelled portions and refrigerate for up to 3 days. Reheat until steaming hot.