- 1 tsp crushed fresh garlic; 500g skinless chicken breast, sliced into stir fry pieces; 1 cup Jasmine or Basmati Rice; 2 tbsp Yellow Thai Curry Paste (use more or less according to taste); 1 can TCC Coconut milk; 2 cups mixed vegetables (broccoli, carrot, cauliflower are ideal), chopped.
- Prepare rice by boiling or cooking in a rice cooker, set asidePlace chopped carrots into a microwave safe container and microwave for approximately 2 minutes. Add remaining chopped vegetables and microwave for approximately two minutes or until slightly softened. They should still be firm. Set aside.Lightly fry garlic in a fry pan.Add sliced chicken and cook through. Add curry paste and lightly fry.Add Coconut milk and stir. Add par-cooked vegetables and stir so all ingredients are coated in the curry sauce. Simmer for 5 minutes.Remove from heat and serve with rice.
Brands and product used
- TCC - Coconut Milk