Recipe Cuisine: Thai
Theme: Fast & Fab
Fast Green Chicken Curry
By: Belinda
Ingredients
- 2 chicken breast fillets, (chopped)
- 1/4 cup green curry paste
- 1 red onion (wedges)
- 1 bok choy (chopped)
- 1 red capsicum (sliced)
- 1 punnet cherry tomatoes (halved)
- 400ml coconut milk or cream
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tbsp fish sauce or soy sauce
- 1 packet 90 second microwave Jasmine rice
Product used in recipe
- LEE KUM KEE - GOLD LABEL SOY SAUCE
Method
- Heat a wok or large deep frying pan over high heat. Add chicken and stir fry 5 minutes or until cooked through. Add curry paste. Stir fry 1 minute or until aromic.
- Add the onion and capsicum to the wok or pan and stir fry for 1 minute or until heated through. Add coconut milk or cream and bring to the boil. Cook for 5 minutes or until sauce thickens slightly.
- Add the bokchoy, tomatoes, lime juice, sugar and fish sauce or soy sauce to the chicken mixture in the wok or pan and stir to combine. Remove from heat.
- Meanwhile, heat the rice in the microwave following the packet directions. Transfer to a medium bowl.
- Serve the curry with the rice enjoy.
