GREEN CURRY CHICKEN
Time to make: 45 mins Cost per serve: $4.10
600g skinless chicken thigh fillets, fat trimmed, cut into 2cm pieces
1 large onion, thinly sliced
2-3 tablespoons Thai green curry paste
1/2 cup reduced-salt chicken stock
1/2 cup light coconut milk
2 large carrots, peeled, cut into rounds 200g snow peas, trimmed, halved
1 red capsicum, sliced
225g can bamboo shoots, drained
2 cups steamed brown rice, to serve
1/4 cup fresh coriander leaves, to garnish
1 Spray a large saucepan or wok with olive oil and set over high heat. Cook the chicken, in two batches, turning, for about two-three minutes, or until browned. Remove from pan and set aside.
2 Return same pan to a medium heat, spray with a little more oil. Saute onion for three-four mins, or until softened. Add curry paste and cook, stirring, for two mins, or until fragrant. Add stock, coconut milk and carrots, and return chicken to pan. Bring to the boil. Cover, reduce heat and simmer for 15 minutes, or until carrot is tender.
3 Add snow peas, capsicum and bamboo. Cover and simmer for two-three minutes, or until vegetables are just tender. Serve the curry with steamed rice and garnish with coriander leaves.