This simple recipe is packed full of flavour and goodness. Made with a classic green curry paste to create of fragrant broth and finished with a big serve of zucchini noodles, snow peas, asparagus and grilled chicken.
20 Minutes. Seasonal, healthy and seriously delicious.
2 x 180g free range chicken breasts
1 tablespoon good quality green curry paste (40g)
100g snow peas
1 tin coconut milk 400ml
150ml natural chicken stock
1 bunch asparagus
Top and tail snow peas and thinly slice lengthways. Use a peeler to make zucchini ribbons. Use a zoodler if you have one. Cut the asparagus into 3cm lengths on an angle. Discard the woody ends.
In a bowl combine chicken with a drizzle of olive oil, salt and pepper. Heat a large non-stick fry pan or grill pan to a medium to high heat. Place chicken into the pan and cook for 8 minutes, turning every 2 minutes. Remove from the pan, cover with foil and rest.
Bring a medium sized pot to high heat with a drizzle of olive oil. Add the curry paste and stir for 1 minute. Add the coconut milk and stock. Stir well until paste has dissolved. Reduce heat to a simmer for 2 minutes. Add the veg, season with salt and pepper and stir well. Cook for a further minute then remove from heat.
Ladle broth and veg into deep bowls. Finely slice the chicken and place on top. Serve hot!
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