Thai Red Curry

- 2 Chicken breast (optional)

- 1 tbsp Thai red curry paste

- 1/2 courgette

- 1 can chickpeas 

- 1 red pepper

- 1 onion

- 1/2 can light coconut milk 

- Tenderstem Brocolli 

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• Fry the chicken along with the onion in the curry paste & let cook through.

• Add some sea salt, black pepper and turmeric. 

• Then add the peppers & courgette and fry off. 

• Broccolli can be steamed or boiled. 

• Once veg is cooked to your liking, add in the coconut milk, stir, then chickpeas & peas if using  and let simmer for around 10-15 minutes. 

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(You can add any other veg also such as carrots, peas, spinach) 

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Serve with Wholegrain rice.