Green chicken curry

Super easy and really speedy, this Thai green chicken curry will be a hit with busy cooks looking for a tasty family meal.

4

0m

15m

Ingredients

  • 6 Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped
  • ⅓ cup (100g) green curry paste
  • 1 red onion, cut into wedges
  • 1 red capsicum, seeded, thinly sliced
  • 400ml coconut milk
  • 1 bunch choy sum, cut into 5cm lengths
  • 200g cherry tomatoes
  • 1 tbs lime juice
  • 1 tbs brown sugar
  • 1 tbs fish sauce
  • 450g pkt microwavable white rice

Method

STEP 1

Heat a wok or large deep frying pan over high heat. Add chicken and stir-fry for 5 mins or until cooked through. Add the curry paste. Stir-fry for 1 min or until aromatic.

STEP 2

Add the onion and capsicum to the wok or pan and stir-fry for 1 min or until heated though. Add coconut milk and bring to the boil. Cook for 5 mins or until sauce thickens slightly.

STEP 3

Add the choy sum, tomatoes, lime juice, sugar and fish sauce to the chicken mixture in the wok or pan and stir to combine. Remove from heat.

STEP 4

Meanwhile, heat the rice in the microwave following packet directions. Transfer to a medium bowl.

STEP 5

Serve the curry with the rice.

Dietary Information

Dairy-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.