INGREDIENTS
4
chicken breasts
200 mls
half-fat coconut milk
200 mls
chicken stock
2 tbsps
thai curry paste
4
spring onions
8
baby sweetcorn
125 gs
peas
125 gs
sugar snap peas
1 Handful
spinach
1 handful
freshly coriander
1 serving
salt and pepper
1 tsp
oil