Thai Green Curry

1 Serving - 226kcal P: 24 C: 11 F: 9 (1 Packet Steamed Coconut Rice 250g) 1 Serving - 102kcal P: 2 C: 15 F: 3

1. Add a few sprays of One Cal Oil to a hot pan and cook the chicken until browned on the sides.

2. Add the Curry Paste and cook for a further 2 mins.

3. Add the Coconut Milk, Agave Nectar and Fish Sauce and stir. Bring to the boil.

4. Add the Courgette, Baby Corn and Aubergine, reduce the heat to a low heat and simmer.

5. Once the sauce has thickened, add the Cherry Tomatoes and Green Beans and cook until the Green Beans are tender.

6. Remove from the heat and stir through the Coriander.

7. Serve with the hot cooked rice.

375g Raw Chicken Breast Cubed

1 Tin Light Coconut Milk (400ml)

100g Thai Green Curry Paste

10g Agave Nectar

5ml Fish Sauce

100g Courgette Cubed

1/2 Aubergine Cubed

7 Pieces Baby Corn

9 Cherry Tomatoes

Handful of Green Beans cut into 2cm pieces

Handful of fresh chopped Coriander

One Cal Oil

1 Packet Steamed Coconut Rice (250g)