Green pea chicken curry

After a dish to wow the family? This green pea curry will sure do the trick. Loaded with chicken, veggies and herbs, it really packs a punch.

4

15m

Note: + Cooling time

15m

Ingredients

  • 1 tbs olive oil
  • 4 spring onions, coarsely chopped
  • 2cm-piece ginger, finely grated
  • 3 tbs green curry paste
  • 500g frozen peas, thawed
  • 1 1/2 cups (375ml) salt-reduced vegetable or chicken stock
  • 100g baby spinach leaves
  • 1/2 cup mint leaves
  • 1/2 cup coriander sprigs
  • 550g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces
  • 270ml can coconut cream
  • Steamed jasmine rice, to serve

Method

STEP 1

Heat the oil in a large heavy-based saucepan over medium-high heat. Add the spring onion, ginger and curry paste. Cook, stirring, for 2 mins or until aromatic.

STEP 2

Add the peas and stock to the pan. Cook for 2-3 mins or until heated through. Add the spinach, mint and coriander. Stir until the spinach just wilts. Set aside to cool slightly. Use a stick blender to carefully blend until almost smooth.

STEP 3

Bring the spinach mixture to a simmer over medium-high heat. Add the chicken and cook, stirring, for 8-10 mins or until the chicken is cooked through. Season. Add the coconut cream and stir to combine.

STEP 4

Divide the rice and chicken mixture among serving bowls.

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