PEBBLES THAI GREEN CHICKEN CURRY
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Serves 3

2 chicken breasts cut into bite sized pieces
1 romaine red pepper cut into thin strips
1 onion diced
1 garlic clove chopped
1/2 red chilli chopped
1 chicken stockpot
Handful of mange tout
3 tbsp Thai green paste ( 3 syns)
1 muller Greek coconut yogurt ( 1/2 syn per pot)
Coriander to decorate

Spray pan with fry light, cook peppers & onion until soft, add garlic, & chilli
cook for few mins then add chicken , cook 2 mins longer, add chicken stockpot and 200ml water. Allow to simmer for 5 mins then add mange tout and 3 tbsp thai green paste. Stir and simmer until chicken cooked through. Turn off heat and allow to sit for a minute then add a muller Greek coconut yogurt . Stir through gently, serve with rice

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