Ingredients

4 courgettes, chopped
2 handfuls green beans
2 handfuls baby spinach
4 skin-less chicken thighs
1 can light coconut milk
2 tablespoons Thai green curry paste
2 tablespoons olive oil
1 onion, diced
1 teaspoon garlic, crushed
1 teaspoon ginger, grated

Method

Heat oil in a large frying pan on medium heat

Add garlic, ginger and onions and cook until onion is soft, but not brown

Add Thai green curry paste and sauté until fragrant

Add the chicken thighs and cook until cooked through

Stir through the light coconut milk. If you need more liquid you can use non-fat milk

Add green beans and cook for 2 minutes

Add courgettes and cook for a further minute

Lastly, add the baby spinach and stir through

Serve immediately on a bed of hot rice or cool, cover and refrigerate until ready to serve