1 can coconut cream
1 packet fresh mange trout/sugar snap peas
1 packet fresh baby corn
1 tsp fresh ginger
1 tsp fresh crushed garlic
fresh chopped green chillies to taste
butter for frying
olive oil for frying
400g cubed mini chicken fillets
1 pkt green curry paste
Himilayan salt
cracked black pepper
fresh chopped coriander
fresh lemon juice


In a wok, add some butter and olive oil. Add the ginger, chillies and garlic and sauté on a low heat for a few minutes. Add the chicken and cook until the chicken starts changing colour. Sprinkle with a little salt, pepper and the green curry paste. Mix well. Shake the tin of coconut cream and add it to the wok. Give everything a good stir and then add the vegetables. Cook on a high heat until the sauce has reduced and the vegetables are cooked. Remove from the hot plate and add a little fresh lemon juice and some of the chopped coriander reserving some for garnishing. Transfer the food to a serving dish and garnish with the remaining coriander.

Recent Posts

Start typing and press Enter to search