Thai Green Curry

INGREDIENTS

• 2 tsp corn oil
• 150 g green curry paste
• 200g The Meat Club cage-free chicken breast, cut into cubes
• 1 eggplant diced
• 1 red capsicum diced
• 2 carrots diced
• 2 tbsp water
• 250 ml low-fat milk
• 100 ml water
• 4 kaffir lime leaves sliced
• 1 tbsp sugar
• 12 slices of wholemeal bread

PREPARATION

1. Heat oil in a non-stick pan, add in the green curry paste and stir-fry for about 1 minute or until fragrant.
2. Add in chicken and stir-fry for 3 minutes.
3. Then add eggplant, red capsicum, carrots and lime leaves, and stir-fry until chicken is cooked.
4. Add in low-fat milk and water, and bring to a boil. Simmer for 5–10 minutes until vegetables are tender.
5. Serve with wholemeal bread.