One of our favourite spicy winter warmers!
Cooking time: 50 min
2 chicken breasts
1 tbsp olive oil
100g white mushrooms, sliced
1 1/2 red/green/yellow pepper, sliced
1 leek, sliced
2 garlic cloves, finely chopped
1 finger chilli pepper, chopped
2.5 tbsp Thai green curry paste
1/2 cube chicken stock
250ml coconut milk
juice of lime, to taste
1. Boil the water in a medium/large pot. Add the chicken stock and chicken breasts and simmer for 20 minutes.
2. In the meantime, heat the oil in a frying pan over medium high heat. Add the mushrooms, leek and peppers to the pan and fry for 5-6min. Then add the chopped garlic, chilli and green curry paste. Fry for 1min until it releases flavour. Set the pan aside.
3. Remove the chicken breasts from the pot and slice into bit size pieces. Return the chicken to the pot and add the vegetables from the pan. If necessary add enough water to the pot to cover the vegetables and meat. Bring to boil and simmer for 10 minutes.
4. Add the coconut milk and simmer for another 2 minutes (do not bring to boil). Add a bit of lime juice for a tangy flavour. Serve with warm garlic bread on the side.