Ready in 20 minutes, this Cheat's Thai chicken curry is perfect for those days you have no time to make dinner but still want something yum!
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
1 tbs peanut oil
⅓ cup (100g) red curry paste
400ml can coconut milk
1 cup (120g) frozen peas
100g green beans, trimmed, halved crossways
1 tbs fish sauce
Steamed jasmine rice, to serve
1 Coles RSPCA Approved Hot Roast Chicken, cut into pieces
Coriander leaves, to serve
Long red chilli, thinly sliced, to serve
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a medium saucepan over medium heat. Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the coconut milk and bring to the boil.
Step 2
Add the peas and beans and cook, stirring, for 3-4 mins or until tender. Stir in the fish sauce.
Step 3
Divide the rice and chicken among serving plates. Spoon over the sauce mixture. Top with coriander and chilli and serve with lime wedges.
