We are super excited to announce that we have teamed up with everyone’s favourite PE teacher Mr Joe Wicks to celebrate the launch of his book Wean in 15! The best bit? We’re offering you the chance to win a signed copy and £100 worth of Gymboree Play & Music vouchers!*
To enter, hop over to Instagram!
In the meantime here’s a yummy recipe for Joe’s Very Green Curry to get the juices flowing!
Life is so much easier when one meal can be shared by the whole family. This is a great one for batch cooking and enjoying together.
MAKES 2 ADULT AND 1 BABY PORTIONS 10-12MONTHS+
- 3 kaffir lime leaves
- 2 large handfuls of spinach
- 25g bunch of coriander, including stems
- 4 spring onions, roughly chopped
- 4cm piece of fresh ginger, peeled
- 2 cloves garlic
- 1 x 400ml tin of coconut milk
- 1 tbsp coconut oil
- 2 chicken breasts, sliced into thin pieces
- 1 large courgette, cut into bite-sized chunks
- 6 baby sweetcorn, cut into small rounds
- 200g frozen peas cooked jasmine rice, to serve
- Strip out the stems from the lime leaves and discard.
- Add the leaves to a blender along with the spinach, coriander leaves and stems, spring onions, ginger, garlic and coconut milk. Blend until smooth.
- Melt the coconut oil in a large frying pan set over a medium heat. Add the chicken pieces and fry for 3 minutes until cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left. Add the courgette and corn and cook for a further 3 minutes.
- Pour the green sauce into the frying pan along with the peas and heat through for about 5 minutes or until the peas are defrosted and the vegetables have softened a little. Serve with jasmine rice.
Keeps for 2 days covered in the fridge.
If you’re not the lucky winner you can still buy Joe Wicks’ Wean in 15 from Amazon