Thai Green Curry in a hurry!
2 cloves garlic, finely diced
1/2 jar Thai green curry paste(I used Valcom brand)
500g chicken mince
1 can light coconut milk
250ml chicken stock
1 medium size sweet potato, peeled and cubed
1 broccoli, cut into small florets
1 can chickpeas, drained
Sauté garlic and green curry paste until fragrant, add chicken mince and cook until browned, about 3 minutes.
Add coconut milk and chicken stock and stir to combine.
Add sweet potato, broccoli and chickpeas and cook until sweet potato is tender.