Life is so much easier when one meal can be shared by the whole family. This very green curry is a great one for batch cooking and enjoying together.
MAKES 2 ADULT AND ONE CHILD PORTION
3 kaffir lime leaves
2 large handfuls of spinach
25g bunch of coriander, including stems
4 spring onions, roughly chopped
4cm piece of fresh ginger, peeled
2 cloves garlic
400ml tin of coconut milk
1 tbsp coconut oil
2 chicken breasts, sliced into thin pieces
1 large courgette, cut into bite-sized chunks
6 baby sweetcorn, cut into small rounds
200g frozen peas
cooked jasmine rice, to serve
1. Strip out the stems from the lime leaves and discard. Add the leaves to a blender along with the spinach, coriander leaves and stems, spring onions, ginger, garlic and coconut milk. Blend until smooth.
2. Melt the coconut oil in a large frying pan set over a medium heat. Add the chicken pieces and fry for 3 minutes until cooked through (check by slicing into one of the larger pieces to make sure the meat is white, with no raw pink bits left).
3. Add the courgette and corn then cook for a further 3 minutes.
4. Pour the green sauce into the frying pan along with the peas and heat through for about 5 minutes or until the peas are defrosted and the vegetables have softened a little. Serve with the jasmine rice.
5. This very green curry will keep for two days covered in the fridge.
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Wean in 15 by Joe Wicks will be published by Bluebird on 14 May, price £16.99