Green Chicken Curry

GF, DF and RSF - serves 4

Ingredients:

Paste:

• 2 large garlic cloves

• Thumb size piece of ginger, skin removed

• 3 spring onions

• 1 tsp ground cumin

• 1 tsp ground coriander

• 2 tsp lemongrass paste/2 stalks lemon grass (outer leaves removed and stalk chopped)

• 1 tbsp olive oil

• 2 green chillies

Curry:

• 2 large chicken breasts diced/2 cans organic chickpeas

• 1 small head of broccoli, florets cut

• 1 big handful of snow peas, ends trimmed

• 1 zucchini diced

• 1 bunch of bok choy

• 400ml coconut cream

• Juice of 1/2 lime

• 4 kaffir lime leaves/curry leaves

• 1.5 cups of brown/jasmine rice

• 3 cups vegetable stock

• Coriander to serve

Method:

• Add all the paste ingredients into a food processor and blitz to form a paste.

• Add to a heated frypan and satue for 3 minutes until fragrant.

• Now, add you chicken/chickpeas and stir to coat in that beautiful paste. Cook until chicken is browned.

• While this cooks add your rice and stock to a pot and bring to a simmer, cook to packet instructions.

• Once your chicken has browned, add in the coconut cream, lime juice, lime leaves, and bring to a simmer.

• Add in your vegetables, stir and place the lid on simmering for 10 minutes.

• Once done take off the lid, add in the bok choy and season to taste.

• Now your rice should be ready and you can serve.