Green chicken vegetable curry
Ingredients
- 2 tbsp sunflower oil
- 500g boneless, skinless chicken thigh cut into bite-size pieces
- 1-2 tbsp Thai green curry paste
- 2 small parsnips cut into chunks
- 400g can coconut milk
- 1 tbsp fish sauce
- 2 tsp light muscovado sugar
- 100g mushrooms sliced
- handful frozen peas
- handful basil leaves torn
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