Easy Green Curry

[[ recipeID=recipe-8kh1vsc3a, title=Easy Green curry ]]

500 g Chicken thigh fillets, Roughly chopped

2 large tbsp green curry paste

2 cans coconut cream or milk

1 onion, Quartered

1 zucchini, Cut into thick rounds and then quartered

1 medium bell pepper, cut into strips

200 g tenderstem broccoli

1 bunch coriander and Thai Basil

200 g spinach

1 Red or green chillies, De-seeded to your liking, to serve

4 large lime wedges, to serve

Cooked white or brown rice, to serve (optional)

Sear the chicken: Salt the chicken on both sides, then slice across the grain into 1/2-inch thick strips. Set a large skillet over high heat. Add oil, and then chicken. Sear until golden on all sides, about 5 minutes total. (It's fine if the chicken is not totally cooked through at this point.) Transfer the chicken to a plate.
Lower the pan to medium high and cook quartered onion for 2-3 minutes, until tender.
Blend in curry paste and cook for 1 minute until fragrant. Stir in stock and coconut milk. Bring to the boil on high.
Simmer the curry with chicken and veggies: Add chicken pieces, sliced peppers, and green beans. Reduce the heat to medium-low and cook at a gentle simmer for 10 minutes.
At the end of cook time, stir in spinach, coriander and Thai basil.
Serve over rice. Garnish with fresh chilli and Thai basil leaves and a lime wedge.

Easy Green curry