Leanne Moore

The A Department’s THAI GREEN CURRY

This went down a treat last week and our only regret is that you can’t SMELL through our posts! It was incredible….



Chicken Breasts

1 Tsp Grated Ginger

2 Cloves Garlic

1 small onion diced

2 Fresh Green Chillis

1/2 Aubergine

Small Handful of Water Chestnuts

50ml Gluten Free Chicken Stock

1/4 Can Low Fat Coconut Milk

1/4 Tsp Cumin

Coconut Oil

Fresh Coriander and Mint Leaves



Dice chicken breast and fry lightly in coconut oil

Whiz the garlic, ginger, onions, chills, cumin and coriander in a food processor to make a paste.

In a separate pan fry the paste in some coconut oil for 3-5 minutes.

Add the chicken stock and coconut milk and simmer for 10 minutes.

Add coriander, mint, chicken and aubergines and cook at a medium heat until they are cooked through.

Serve with brown rice or quinoa, some basil leaves and a wedge of lime.

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Leanne (and Dave!)