Thai Green Chicken & Veggie Curry

• Meanwhile, thinly slice carrot into half-moons.
• Trim and roughly chop green beans.
• Finely chop garlic. 
• Slice lemon into wedges.
• Cut chicken breast strips into 2cm chunks.
• In a medium bowl, combine chicken, sweet soy 
seasoning and a drizzle of olive oil. 

• In a large frying pan, heat a drizzle of olive oil 
over high heat.
• When oil is hot, add chicken, tossing 
occasionally, until browned and cooked through, 
6-8 minutes. Season to taste with salt and 
pepper, then transfer to a bowl. 

TIP: Chicken is cooked through when it’s no longer 
pink inside.

• Wipe out frying pan and return to medium-high 
heat with a drizzle of olive oil.
• Cook carrot and green beans until tender,  
4-5 minutes.
• SPICY! The curry paste is hot, use less if you're 
sensitive to heat. Add chopped garlic and mild 
Thai red curry paste and cook until fragrant,  
1 minute. 

• Stir in coconut milk, fish sauce & rice vinegar 
mix, a splash of water and simmer until sauce 
has slightly reduced, 1-2 minutes.
• Remove pan from heat and add a squeeze of 
lemon juice. Season to taste.