Prep
10 min
Total
40 min
Plus
heavy pot or large wok
Serves
2-4
INGREDIENTS
- 1 tbsp sesame oil
- 1 sprig lemongrass smashed
- 1 tbsp fresh ginger paste
- 3 cloves garlic chopped
- 1 can coconut milk
- 1 lime juiced
- 2 cups chicken stock
- 1 tsp fish sauce
- 2 soft frozen chicken breast sliced thin
- 2 cups Chinese broccoli
- 1 cup carrots sliced
- 1 red pepper diced
- 1 cup snow peas
- 1/2 cup coriander
- 1 Thai chili
METHOD
- In a large pot or wok, heat sesame oil, toast lemongrass, ginger, garlic.
- Add green curry paste and fish sauce, deglaze with coconut milk.
- Add lime juice and chicken stock.
- Bring to a soft simmer and add sliced chicken and rest veggies on top. Simmer for a 5 minutes.
- Adjust seasonings and serve with rice, garnish with coriander.
