Inside Sport - - Eat Better -

Serves: 4

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.

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