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