Thai green curry

Serves 4

per serving :584kcal (29%), 27.8g fat (40%),

Ingredients

25g blanched hazelnuts, roughly chopped

1/2 x 180g jar green thai curry paste

400ml tin reduced-fat coconut milk

1x red pepper

1x green pepper

2x 240g pack roast chicken breast fillets

2x 250g microwaveable Thai jasmine rice

2 limes, cut into wedges

Method

1. heat a large wok or pan over a high heat. toast the hazelnuts in the dry pan for 30 sces. remove and set aside.
2. add the curry paste Stir in the coconut milk and 300ml water, then add the vegetables. cover and bring to the boil. cook for 3 mins.
3. meanwhile, remove the skin from the chicken and cut into slices, add to the pan, cover and cook for further 3mins until heated through.
4. tip the rice into a microwave-safe bowl, cover with cling film and cook for 4 mins on full power. spoon the rice and curry into bowls and garnish with hazelnuts. serve with the lime wedges.

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