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.
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
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.
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.