Cook time: 10 mins | Prep time: 10 mins | Serves: 3

Ingredients.

• 2 tablespoon extra virgin olive oil

• 6 (500g) chicken tenderloins

• 2 tablespoons Thai green curry paste

• 400g (1 tin) coconut cream (can use coconut milk)

• 1 asparagus, trimmed cut into 3

• 1 cup garden peas, frozen

• salt and pepper to taste

Serve with:

• 2 cups rice, any preferred rice, cook to packet instructions

• 5g coriander leaves, optional

• 2 tablepsoons fried shallots, optional

Method.

1. On medium to high heat add two tablespoons of extra virgin olive oil in a medium fry pan.

2. Place chicken tenderloins in the pan and sear for 2-3 minutes on each side. Remove tenderloins and set aside.

3. To the same pan add green thai paste, coconut cream, and stir for 1 minute to combine on medium to high heat. Add the chicken tenderloins back in with the asparagus. Submerge asparagus into the liquid and lightly simmer for 5 minutes.

4. Stir in the peas and simmer for further 2-3 minutes. Take off the heat and serve with coriander, fried shallots and or cooked rice.

COOKING NOTES:

• I find 2 tablespoons of Thai green curry paste is enough heat, however if you can take the heat add anther tablespoon.

• I used a lemongrass stalk from the garden to add extra flavour, however it is not needed and I have made it without the lemongrass…. still delicious!

Enjoy! Amanda x