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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
Water	250 ml
Nestlé Chilli Sauce	40 ml
Nestlé Sweet Chilli Sauce	20 ml
Salt, fine	5 g
Baby Spinach	100 g

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.