quick green chicken curry
- 1 tablespoon vegetable oil
- 1 brown onion, cut into wedges
- ¼ cup (75g/2¾ oz) store-bought Thai green curry paste
- 400ml (13½ fl oz) coconut cream
- 4 x 180g (6½ oz) chicken breast fillets, trimmed and cut into chunks
- 300g (10½ oz) green beans, trimmed and chopped
- 225g (8 oz) can bamboo shoots, drained
- ⅓ cup (17g/½ oz) chopped coriander (cilantro) leaves
- steamed rice, extra coriander (cilantro) sprigs and lime wedges, to serve
- Heat a large deep frying pan or wok over medium–high heat.
- Add the oil and onion and cook for 4 minutes. Add the curry paste and cook for 1 minute or until fragrant.
- Add the coconut cream and bring to a simmer. Add the chicken and beans and cook for 4–5 minutes or until cooked. Add the bamboo shoots and coriander and stir to combine.
- Serve with rice, extra coriander and lime wedges. Serves 4
Cook’s note:
This recipe is such a favourite as it is so versatile. You can switch up the chicken for firm tofu and the beans for any veg you have in the fridge.
This recipe is from Donna Hay Too Easy.
Photography: Con Poulos
© DONNA HAY GROUP
