Thai Green Curry Chicken with Zucchini
1 cup (240ml) coconut milk, canned
2 tbsp. green curry paste, or more/less to taste
1 cup (240ml) chicken stock
1 lb. (450g) chicken breast, cut into bite-size pieces
1 large zucchini, chopped
3-4 handfuls of spinach
coriander leaves, to serve
Place 2 tablespoons of coconut milk into a wok or large pan and add the onion. Cook for about 2 minutes, stirring occasionally.
Then add green curry paste, mix well, and cook for another 2 minutes.
Add in the stock and the rest of the coconut milk, mix it, and bring it to a boil over high heat.
Next, add the chicken breast and cook for 5 minutes, then add the zucchini and cook for another 4 minutes, stirring constantly.
Lastly, add in the spinach and cook until wilted, for 1-2 minutes. Sprinkle with coriander leaves to serve.
Did you know that Green Curry has potent anti-inflammatory properties?