1 Swip per serving
This recipe will take you 30 minutes
Serves 4
- 400g long-stemmed broccoli
- 400g can chickpeas, drained and rinsed
- 4 level tbsp Thai green curry paste
- ½ vegetable stock cube, made up to 150ml boiling stock
- 8 large skinless and boneless chicken thighs, visible fat removed
- 1 cal cooking spray*
- Cooked dried rice (we used jasmine and scattered over some herbs and chilli), to serve
- Lime wedges, to serve (optional)
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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