• Prep Time: 20 minutes  Cooking Time: 25 minutes
• Serves: 4

Ingredients

• 15ml Coconut Oil
• ½ SPAR Freshline Red Pepper, thinly sliced
• 30ml Green Curry Paste
• 1 tin SPAR Coconut Milk
• 45ml SPAR Desiccated Coconut
• 10ml Thai Fish Sauce
• 500g SPAR Chicken breast, cubed
• 200g SPAR Freshline Green beans, cleaned and halved
• 1 handful fresh SPAR Freshline Dhania/Coriander (optional)
• 500g SPAR Freshline Cauliflower Rice or 500g SPAR Freshline Baby Marrow Ribbons to serve

Method

1. Heat the oil and sauté the red pepper and green curry paste. Add the coconut milk, desiccated coconut and fish sauce. Simmer for 10-15 minutes until the sauce has thickened.
2. Add the raw chicken and allow to cook for about another 10 minutes.
3. Add beans and allow to soften slightly, but they should still be a little crunchy.
4. Heat your cauli rice or baby marrow ribbons.
5. Serve the curry immediately onto your choice of cauli rice or baby marrow ribbons. Top with fresh dhania/coriander.