Thai Chicken Curry
1cm ish of fresh Ginger
3 cloves Garlic
5-6 Spring Onions
2-3 Chicken Breasts
1-2 Cans Coconut Milk
Thai Curry Paste
2/3 Sainsbury's split pack of Baby Sweet Corn
1/2 Sainsbury's split pack of Mange Tout
1/2 Sainsbury's pack of Okra
Large handful of Cashew Nuts
Good shake of Ground Coriander
Serves 2/3
1. Chop the ginger and garlic, heat some oil in a wok and fry gently.
2. Add chopped spring onion and chopped chicken, season with coriander.
3. Cook chicken until just cooked.
4. Add sweet corn, mange tout and okra, wait until cooked.
5. Add curry paste and stir with ingredients, then slowly pour coconut milk in and stir again.
6. Add cashews and bring to the boil, then leave to simmer until desired consistency.
7. Don't forget to cook noodles or rice!
8. Put onto a plate and eat.
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