1tbsp olive oil 3 chicken breasts, cut into small pieces 2tbsp Thai green curry paste 1 x 400ml can coconut milk 200ml (7fl oz) hot chicken stock 1 x 175g pack sugar snaps, baby corn and Tenderstem broccoli juice ½ lime handful fresh coriander, chopped 6 spring onions, sliced cooked rice, to serve
1 Heat the olive oil in a large, deep frying pan or wok. Add the chicken and cook on a high heat for 2 minutes, then stir in the curry paste and cook for a further minute.
2 Pour the coconut milk and stock into the pan and bring to the boil. Turn down the heat and simmer for 2 minutes.
3 Cut the sugar snap peas and baby corn in half lengthways and add them to the pan along with the Tenderstem broccoli. Cook for another 2 to 3 minutes, until both the chicken and vegetables are cooked through. Stir in the lime juice, coriander and spring onions, and serve with rice.
Per serving: 420 calories, 23g fat (16g saturated), 20g carbohydrate