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.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
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
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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.
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
Description
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.
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.
