500g chicken strips
300ml coconut milk
125ml vegetable stock
3 tsp thai green curry paste (I make my own)
– 1 tsp dried chille
1tsp crushed garlic
– 1 tsp fresh grated ginger
– 90g chopped lemon grass/ 1/2 tsp lemon zest and a squeeze of lemon juice
(Blend ingredients with blender)
carrot sliced thin
sugar snap peas
broccoli
mushrooms
1 Tbls ginger grated
fresh coriander
salt and pepper
Cook the beef until browned
Add the green curry paste
Add the coconut milk and veg stock and simmer for 5 mins
Add the veg and grated ginger
Serve with cauli rice and fresh coriander