Thai Chicken Curry

Ingredients

• 2 units chicken breastNutrition
• 1 cube chicken stockNutrition
• 1/4 tbsp thai fish sauceNutrition
• 1 tsp gingerNutrition
• 1 cup chopped onionNutrition
• 1 cup sliced green pepperNutrition
• 2 (chilli peppers)Nutrition
• 1/4 tbsp lemongrassNutrition

Directions

1. 1Chop the onion, slice the green pepper into strips and chop up one chilli pepper. Fry together until soft.
2. 2Chop up the chicken breasts and add to the pan. Cook through.
3. 3Once the chicken is cooked, add one chicken stock cube to the pan (no water) and break it up in the juices from the chicken.
4. 4Add ginger, lemongrass and a dash of thai fish sauce (hint: I use pre-prepared ginger and lemongrass in jars, so I can just use one teaspoon of each, rather than prepare them myself. If I use fresh ginger, I grate it).
5. 5Add one can of coconut milk and heat through.
6. 6Serve with a heaped serving of chopped iceberg lettuce and (if desired) some freshly chopped chilli sprinkled on top.

Nutrition per serving

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