Green Chicken Curry
A simple, warming and tasty chicken curry that’s quick to put together – perfect for busy weeknights.
Ingredients
500g chicken breast fillets (we love Waitoa)- 1 ready sauce for Thai green curry (we love Lee Kum Kee)
- 1 can Chantal Organics Coconut Milk
- 200g Green beans
- Fresh coriander (we love Superb Herb)
instructions
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Step 1.
Slice chicken breast into thin strips, then brown quickly in a non stick fry-pan or wok. Remove chicken, cover and set aside.
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Step 2.
Meanwhile top and tail green beans and chop into 2 cm lengths.
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Step 3.
Return wok to heat and add Thai Green Curry Paste, stir-fry paste until bubbling and fragrant.
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Step 4.
Add the entire can of coconut milk, bring to the boil. Add green beans, cover and cook for 2 minutes.
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Step 5.
While this is cooking finely chop coriander stalks and leaves.
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Step 6.
Return chicken to wok and cook for 1 more minute, then stir through coriander.
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Step 7.
Serve immediately
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Serving suggestion
Serve with Sunrice steamed jasmine rice.
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Chantal Organics Products used
