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