Thai green curry

1 x 15ml spoon oil or spray oil 

3 spring onions

1 clove of garlic

80g sugar snap peas

1 chicken breast

2 x 15ml Thai green curry paste

200ml reduced- fat coconut milk 

1/2 lime

1 x 15ml spoon reduced-salt soy sauce

Small bunch of coriander

Black pepper 

2 chopping boards, sharp knives, garlic press, frying pan, weighing scales, heat-resistant spoon, can opener, juicer.

1. Prepare the vegetables:

• slice the spring onions into rings;
• cut the sugar snap peas in half;
• peel and crush the garlic;
• roughly chop the coriander. 

2. Using a red board, cut the chicken into small chunks. Thoroughly wash and dry your hands after touching the raw meat. 

3. Add the oil to the frying pan and allow to heat. Fry the chicken in the oil for 3-4 minutes. Add the spring onions and garlic to the pan. 

4. When the chicken has cooked and no pink meat remains, stir in the green curry paste. 

5. Pour in the coconut milk and simmer for 10 minutes.

6. Juice the lime and add to the pan. 

7. Add the soy sauce and sugar snap peas and continue to cook for 5 minutes.

8. Season with chopped fresh coriander and black pepper. 

• Reduce food waste: Add leftover vegetables such as broccoli, spinach or baby corn.
• Vary your protein: Swap the chicken for chickpeas, tofu, paneer, prawns or thin strips of pork. 
• Focus on fibre: Serve with wholegrain rice or noodles. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

If a vegetarian option is used nutritional information may vary.

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?