Ingredients:
- 14oz diced chicken breast or tofu
- 1 chopped green pepper
- 1 sliced carrot
- 1 sliced zucchini
- 7oz green beans
- 5oz fresh spinach sliced
- 2 ¼ cups coconut milk
For the curry paste:
- 2 green peppers
- 1 shallot / spring onion chopped
- 2 garlic cloves
- 1 piece of 2-inch fresh ginger chopped
- 2 tbsp Organic Basil Pesto Genovese
- 1 lime – juiced and zest
- Curry powder
- Spicy chili flakes to taste
- 2 tbsp Olive oil
Preparation:
1. In an electric mixer, mix all the ingredients of the curry paste together until well blended and no lumps.
2. Salt and pepper the chicken.
3. Heat olive oil in a pan and sauté the chicken or tofu until it is almost done. Remove from the pan and put aside.