Thai Green Curry with Extra Green
1 head of broccoli
1 pack of sugar snap peas (approx 200g)
400g of peas
400g of coconut milk
400g of chickpeas
Thai green curry paste
a few handfuls of spinach
Rice (enough for the number of people eating)
1. Chop the broccoli.
2. Add the broccoli and sugar snap peas to a lidded pad, with a small amount of water. Allow them to steam for 5 minutes.
3. Remove the lid and add the coconut milk, chickpeas and curry paste. Heat whilst stirring for around 10 minutes.
4. Drain the peas and also add them to the curry, cook for a further 3 minutes.
5. Serve with steamed spinach and rice!
(recipe by Cat Davey)