Green chicken and vegetable curry

Name: Green chicken and vegetable curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian,Thai
Ingredients: 1 tbs sunflower oil or canola variety; 0.333 cup(s) green curry paste (110ml) Thai variety; 270 ml light coconut milk; 1 cup(s) salt reduced chicken stock (250ml); 630 g skinless chicken thigh (Buy 700g), fat trimmed, cut into 4cm pieces; 1 medium carrot(s) thinly sliced; 1 bunch(es) Gai lan cut into 4cm lengths; 150 g snow peas halved diagonally; 200 g green beans halved; 1 tbs lime juice; 2 tsp fish sauce; 0.5 cup(s) fresh coriander roughly chopped

SmartPoints® value per serving

Total Time

25 min

Prep

15 min

Cook

10 min

Serves

Difficulty

Moderate

Simple and fast green curry chicken filled with all things green including: gai lan, snow peas, green beans and coriander.

Ingredients

sunflower oil

1 tbs, or canola variety

green curry paste

⅓ cup(s), (110ml) Thai variety

light coconut milk

270 ml

salt reduced chicken stock

1 cup(s), (250ml)

skinless chicken thigh

630 g, (Buy 700g), fat trimmed, cut into 4cm pieces

carrot(s)

1 medium, thinly sliced

Gai lan

1 bunch(es), cut into 4cm lengths

snow peas

150 g, halved diagonally

green beans

200 g, halved

lime juice

1 tbs

fish sauce

2 tsp

fresh coriander

½ cup(s), roughly chopped

Instructions

Heat oil in a large heavy-based saucepan over medium heat. Cook curry paste for 1 minute. Add coconut milk and stock. Reduce heat and bring to a gentle simmer. Add chicken and carrot. Cook for 3-4 minutes or until chicken and carrot are almost cooked through.
Add gai lan, snow peas and beans. Cook, covered, for 2-3 minutes or until tender. Stir through lime juice, fish sauce and coriander.

Green chicken and vegetable curry

Ingredients

Instructions

Notes

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