INSTRUCTIONS

Step 1

Place 2 tablespoons of coconut milk into a wok or large pan and add the onion. Cook for about 2 minutes, stirring occasionally. ​

Step 2

Then add green curry paste, mix well, and cook for another 2 minutes.

Step 3

Add in the stock and the rest of the coconut milk, mix it, and bring it to a boil over high heat. ​

Step 4

Next, add the chicken breast and cook for 5 minutes, then add the zucchini and cook for another 4 minutes, stirring constantly.​

Step 5

Lastly, add in the spinach and cook until wilted, for 1-2 minutes. Sprinkle with coriander leaves to serve. ​

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Did you know that Green Curry has potent anti-inflammatory properties?