Method
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Heat a wok or frying pan on a low heat and add the sesame oil. Add the diced chicken thighs and Bay’s Kitchen Thai Green Curry Stir-in Sauce and cook for 10 minutes.
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Add spinach and bean sprouts, heat for 5 minutes.
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Take off the heat and add chopped coriander, lime and toasted sesame seeds.
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Serve with noodles or rice.