Serves 4
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To serve:

  1. Heat the oil in a large pan over a medium-high heat. Add the spring onions, coriander and chilli and cook for 2-3 minutes. Add the chicken strips and cook for five minutes, stirring frequently.
  2. Stir in the curry paste, peanut butter and sugar and cook for one minute. Add the soy sauce and coconut milk and simmer for 15 minutes.
  3. Stir in the stock, baby corn and green beans and simmer for five minutes longer. Squeeze in the lime juice.
  4. Serve the curry over boiled rice, scattered with the chopped peanuts and some extra fresh coriander

Nutrition Facts

Per serving: 622kcals, 47.1g fat (20.4g saturated), 20.4g carbs (9.5g sugars), 34g protein, 8.6g fibre, 1.507g sodium