Thai Green Chicken Curry | Florette Salad

Prep
10 mins

Cooking
15 mins

Serves 1

Baby Leaf Trio

Ingredients

Serves: 1

• ¼ bag Baby Leaf Trio
• 1 green chilli
• 1 spring onion
• ¼ coriander leaf
• 1cm ginger
• ¼ onion
• 1 chicken Breast
• 100g green beans
• 200ml coconut milk
• 10ml oil
• ½ pack pre-cooked white rice
• ½ lime

Method

Place the Florette Baby Leaf Trio, green chilli, spring onion, coriander and peeled ginger into a food processer, and blitz until a paste is achieved.
Dice the chicken breast.
Slice the onion and cut the green beans in half.
Heat the oil in a pan and add the onion, cook for 2-3 minutes.
Add the chicken breast and seal the chicken until golden.
Add the paste and cook for 1 minute.
Add the coconut milk and green beans.
Bring to the boil and simmer for 5 minutes or until the chicken is fully cooked in the middle.
Re-heat the rice in the microwave.
Serve the rice in a bowl and top with the Thai green curry.
Garnish with the lime half.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

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