From The Cinderella Project
Ben's Thai chicken curry

• 4 skinless chicken breasts, diced
• half a can of reduced-fat coconut milk
• 2 tsp Thai green curry paste (or red, if you like it hotter)
• 1cm of ginger, peeled and chopped finely
• 1 onion, peeled and chopped
• 2 cloves of garlic, peeled and crushed
• 3 tbs soy sauce
• grated zest and juice of a lime
• 250g button mushrooms, washed and quartered
• a little stock or hot water

Serves 4

Spray a heavy-based frying pan with olive oil, then heat.

Brown the chicken.

Add the curry paste, ginger, onion and garlic and cook for 2 minutes (add water or stock if necessary to stop them sticking).

Add the remaining ingredients and simmer, covered, for about 20 minutes.

Serve with rice and enjoy!

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