Fragrant yellow chicken curry
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Curry doesn’t always have to be heavy. This quick dish is the perfect example. By using chicken stock and loads of vegies you can enjoy these flavours of India.
Ingredients
Canola oil
2 tsp
White onion
1 medium, thinly sliced
Chicken thigh, skinless, raw
480 g, (buy 600g) cut into 2cm pieces, fat trimmed
Yellow curry paste
¼ cup(s), (75g)
Kaffir lime leaves
6 individual
Salt reduced chicken stock
1 cup(s)
Light canned coconut milk
½ cup(s)
Green string beans
150 g
Carrot(s)
2 medium, chopped
Lime juice
2 tsp
Fish sauce
2 tsp
Bok choy
2 bunch(es)
Fresh coriander
¼ cup(s)
Instructions
1
Heat a wok over medium heat. Add oil and heat for 20 seconds. Stir-fry onion for 5 minutes or until softened. Add chicken and stir-fry for 2 minutes. Add curry paste and lime leaves and stir-fry for 1 minute or until fragrant.
2
Add stock, coconut milk and carrot and bring to the boil. Reduce heat and simmer, partially covered, for 5 minutes or until carrots are almost tender. Add beans and cook, uncovered, for 3 minutes or until tender. Add juice and fish sauce and stir to combine. Remove and discard lime leaves.
3
Meanwhile, boil, steam or microwave bok choy until tender. Drain. Sprinkle curry with coriander and serve with bok choy.
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