Thai Green Chicken Curry

• ▢ 600 g skinless/boneless chicken thighs, sliced into medium pieces (£3.50)
• ▢ 2 x 400ml cans of low fat coconut milk (£0.85/2)=(£1.70)
• ▢ 200 g ½ jar Thai green curry paste (£2.40/2)=(£1.20)
• ▢ 160 g mangetout (£1.00)
• ▢ 100 g 1 bag of cavolo nero, stems removed and sliced into small pieces (£1.50)
• ▢ Bunch of fresh mint, torn to serve (£0.60)
• ▢ 3 spring onions, thinly sliced to serve (£0.59)
• ▢ 300 g white rice, cooked according to packet instructions (£0.52/3)=(£0.17)
• ▢ Juice of half a lime (£0.25)

Cupboard Essentials

• ▢ 400 ml chicken stock
• ▢ 1 tbsp fish sauce
• ▢ ½ tbsp brown sugar
• ▢ 1 tbsp olive oil or coconut oil
• ▢ Chilli Flakes