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Creamy Coconut Green Curry

Craving curry? This Friday night favourite doesn’t have to involve a dash to the local takeaway or the oil slick most curries are drowned in – it’s on the table in 10 minutes and is super healthy. Prefer vegetarian? Just leave out the chicken and use more vegies and vegetable stock.

Ingredients

2 teaspoons olive oil

500g chicken stir-fry strips

1 onion, cut into thin wedges

12-15 frozen Birds Eye Baby Beans cut in half

1 tablespoon green curry paste

1/2 cup liquid chicken stock

140ml coconut flavoured evaporated skim milk

400g can Edgell Chick Peas, drained

1 cup frozen Birds Eye Garden Peas

Fresh coriander for garnish

Method

1. Heat oil in a wok or frying pan, add chicken strips and stir-fry for 3-4 minutes or until browned and cooked through. Remove from pan and set aside.


2. Place onion wedges and frozen Birds Eye Baby Beans in wok, stir-fry for 2 minutes, add curry paste and cook for a further minute.

3. Stir in stock, coconut milk, drained Edgell Chick Peas and frozen Birds Eye Garden Peas; bring to the boil. Return chicken to the wok and heat through.


4. Stir through coriander and serve immediately with cooked rice.



Recipe tip

Add a squeeze of fresh lime juice with the coriander. Sliced zucchini can be added to this recipe or use yellow beans and a yellow curry paste.