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.
Note: + Cooling time
- 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
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.
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.
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.
Divide the rice and chicken mixture among serving bowls.