Chicken Thai Curry

Cooking time: 30 minutes
Serves 3

2 chicken breasts – diced
1 onion – chopped
4 mushrooms – diced
2 peppers – sliced
½ cup of frozen peas
1 cup of frozen spinach
(optional half a tin of diced Pineapple)
½ can of lentils – drained
½ jar of Thai curry paste
½ can of Coconut milk
1 tbsp coconut oil

1.Add the coconut oil to a wok and then add the onion, when softened add the chicken.
2.After about 4-5 minutes when the chicken has browned add the mushrooms, peas and spinach.
3.After the spinach has started to break up (about 3-4 minutes) add the curry paste and then the coconut milk, mix well and then add the lentils and the peppers.
4.Cook for a further 2-3 minutes adding salt and pepper to taste.
5.Serve on its own – no rice required!!!!