Vegetable loaded Thai Green Chicken Curry


    Oil, olive, extra virgin

    20 ml

    Onion, finely diced

    150 g

    Ginger, fresh, peeled and minced

    5 g

    Garlic, fresh, minced

    6 g

    Chicken breast, diced

    1000 g

    Carrots, fresh, peeled, rounds

    100 g

    Green beans, halved

    200 g

    Broccoli Florets

    150 g

    Thai Green Curry paste

    50 g

    Coconut Milk, reduced fat

    600 ml


    250 ml

    Nestlé Chilli Sauce

    40 ml

    Nestlé Sweet Chilli Sauce

    20 ml

    Salt, fine

    5 g

    Baby Spinach

    100 g


    1. In a saucepan, heat the olive oil over a medium heat.
    2. Add the onion, garlic and ginger and sauté for 3-4 minutes until fragrant.
    3. Add the chicken and sauté for approx. 5 minutes until the chicken becomes white in colour.
    4. Add the carrots, green beans and broccoli to the pan and sauté for another 2 minutes over a medium heat.
    5. Add the curry paste and stir well, increase the heat to high and sauté for 2 minutes.
    6. Reduce the heat to low and add the coconut milk, water, chilli sauce and sweet chilli sauce.
    7. Stir well and season.
    8. Simmer uncovered for 10-12 minutes until the carrots become tender.
    9. Stir in the baby spinach just before service.