600gchicken, breastskin removed, diced into 2 cm pieces
1cupcoconut milk, canned
1cupstock, chickenGF if required
1chilli, red, largefinely sliced
½tbspfish sauceGF if required
1tspsugar, brown
1limejuiced
2carrotsliced into 3 cm pieces
2cupbeans, greencut into half
1cupsugar snap peas
1broccolicut into florets
300gnatural yoghurtto serve
Instructions
Heat the oil in a large wok or frypan. Add the curry paste and stir over medium-hight heat until it becomes fragrant.
Add the chicken pieces and cook for 3-5 minutes until almost cooked through. Add the coconut milk, chicken stock, fish sauce, chilli and lime juice and bring to the boil.
Add the vegetables and simmer over low heat for 10 minutes, stirring occasionally. Don’t cook for too long so the vegetables keep a little bit of their crunch.
Divide into bowls and serve with a generous dollop of natural yoghurt. Can be eaten with or without rice depending on your preference.