

Ingredients
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 |
Water | 250 ml |
Nestlé Chilli Sauce | 40 ml |
Nestlé Sweet Chilli Sauce | 20 ml |
Salt, fine | 5 g |
Baby Spinach | 100 g |
Method
- In a saucepan, heat the olive oil over a medium heat.
- Add the onion, garlic and ginger and sauté for 3-4 minutes until fragrant.
- Add the chicken and sauté for approx. 5 minutes until the chicken becomes white in colour.
- Add the carrots, green beans and broccoli to the pan and sauté for another 2 minutes over a medium heat.
- Add the curry paste and stir well, increase the heat to high and sauté for 2 minutes.
- Reduce the heat to low and add the coconut milk, water, chilli sauce and sweet chilli sauce.
- Stir well and season.
- Simmer uncovered for 10-12 minutes until the carrots become tender.
- Stir in the baby spinach just before service.