Ingredients:

1-2 tblspn coconut oil

400gm diced chicken breast

2 heaped tblspn green Thai curry paste

1 270ml tin coconut cream + 150ml water (or 400ml coconut milk)

1 kaffir lime leaf, shredded

1 tblspn lime juice

1 tblspn fish sauce

1 tblspn sweet chilli sauce

The Veggies: 5-6 cauliflower florets, 5-6 broccoli florets, 1 diced zucchini, 6-8 snow peas, 1 spring onion (bulb roughly chopped, stalks sliced & set aside) and 1 large or 2 small roughly chopped bok choy,

handful of freshly chopped coriander

Method:

Heat coconut oil in a large saucepan then brown the diced chicken. Remove it from the pan (setting aside) and add the curry paste, stirring until fragrant. Add the coconut cream+water or milk and kaffir lime leaf and bring to the boil. Add the lime juice, fish sauce, sweet chilli, cauliflower & spring onion bulb, reducing heat and simmering (covered) for about 3 minutes. Add the broccoli, zucchini and snow peas, cover again and simmer for up to 8 minutes, stirring occasionally. Finally, add the bok choy, spring onion stalks and coriander, gently stirring through for another couple of minutes.

Serve with your choice of rice.

Notes:

Be careful not to overcook the veggies, especially towards the end. The broccoli, zucchini and snow peas will cook pretty quickly, so keep your eye on them towards the end of the 8 minute simmer. If they begin to lose their vivid ‘green-ness’, add the remaining veg & coriander immediately and remove from the heat within the remaining 2 minute cooking period.