Thai Chicken & Spinach Curry

PREP: 10 Minutes
COOK: 20 Minutes
SERVES: 4
Skill Level: Easy
Picture of Thai Chicken & Spinach Curry

Nutrition Info (Per Serving)

317 kcals Energy
6g Carbohydrate
37g Protein
2.6g (of which Sugar)
15g Fat
3.5g Fibre
7g (of which Saturated Fat)
0.7g Salt

Ingredients

1 tbsp oil

500g chicken breast, sliced

50g Thai green curry paste

300g chestnut mushrooms, halved

400ml can reduced fat coconut milk

100g frozen peas

260g bag spinach

Juice 1 lime

Chopped coriander and cooked brown basmati rice to serve

Instructions

1. Heat the oil in a large frying pan and fry the chicken for 5 minutes. Add the curry paste and mushrooms and cook for 2-3 minutes. Stir in the coconut milk and peas, bring to a simmer and cook gently for 7-8 minutes.

2. Stir in the spinach until just wilted and add the lime juice. Season to taste and sprinkle with coriander. Serve with cooked brown basmati rice.

spinach-icon

Cooking Tips

Try using Thai red curry paste instead of green and replace the peas with green beans.

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