Green chicken vegetable curry

Ingredients

• 2 tbsp sunflower oil
• 500g boneless, skinless chicken thigh, cut into bite-size pieces
• 1-2 tbsp Thai green curry paste
• 2 small parsnips, cut into chunks
• 400g can coconut milk
• 1 tbsp fish sauce
• 2 tsp light muscovado sugar
• 100g mushrooms, sliced
• handful frozen peas
• handful basil leaves, torn

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