Thai Chicken, Broccoli & Chickpea Curry
- 2 tbsp Red Thai curry paste
- 1 cup coconut cream
- 3 tbsp peanut butter
- 1 Tsp sugar
- 500 grams chicken thigh meat, diced
- 2 cup broccoli, cut into bite size pieces.
- 2 packets of Wright Sprouts Chickpeas
- 2 tbsp cooking oil
Heat a pan, add the oil and sauté the chicken with the curry paste, until it has a little colour to it on the outside.
Add coconut cream, sugar and peanut butter to the chicken. Simmer until the chicken is thoroughly cooked. If the sauce gets too thick add a little more coconut cream.
Heat a pot of boiling water and cook the broccoli until crunchy, drain and add to the chicken curry.
Add The Wright Sprouts Chickpeas, stir to coat everything with the sauce. Check the seasoning. Serve with cooked rice.