Chicken & Zucchini Green Curry
Chicken & Zucchini Green Curry
Ingredients
- 1 small onion sliced
- 1 cup coconut milk canned, 240ml
- 2 tbsp green curry paste or more/less to taste
- 1 cup chicken stock 240ml
- 1 lb chicken breast cut into bite-size pieces, 450g
- 1 large zucchini chopped
- 3-4 handfuls spinach
- coriander leaves to serve
Instructions
- Place 2 tablespoons of coconut milk into a wok or large pan and add the onion. Cook for about 2 minutes, stirring occasionally. Then add green curry paste, mix well, and cook for another 2 minutes.
- Add in the stock and the rest of the coconut milk, mix it, and bring it to a boil over high heat.
- Next, add the chicken breast and cook for 5 minutes, then add the zucchini and cook for another 4 minutes, stirring constantly.
- Lastly, add in the spinach and cook until wilted, for 1-2 minutes. Sprinkle with coriander leaves to serve.
- Best paired with a portion of jasmine rice.
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