Green chicken and vegetable curry
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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 canned coconut milk
270 ml
Salt reduced chicken stock
1 cup(s), (250ml)
Chicken thigh, skinless, raw
630 g, (Buy 700g), fat trimmed, cut into 4cm pieces
Carrot(s)
1 medium, thinly sliced
Chinese broccoli (gai lan)
1 bunch(es), cut into 4cm lengths
Snow peas
150 g, halved diagonally
Green string beans
200 g, halved
Lime juice
1 tbs
Fish sauce
2 tsp
Fresh coriander
½ cup(s), roughly chopped
Instructions
1
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.
2
Add gai lan, snow peas and beans. Cook, covered, for 2-3 minutes or until tender. Stir through lime juice, fish sauce and coriander.
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