Green curry

Prep Time 20 Min

Cook Time 25 Min

Ready in 45 Min

Serves 4

Ingredients

1 cup brown basmati rice 1

tablespoon rice bran oil

1 brown onion, halved, thinly sliced

3 garlic cloves, finely chopped

4cm piece fresh ginger, finely grated

2 long green chillies, finely chopped

1 teaspoon ground turmeric

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoons sea salt

400ml can coconut milk

2 teaspoons fish sauce

400g sweet potato, cut into 3cm pieces

400g chicken breast fillets, sliced

250g broccoli, cut into florets

150g green beans, trimmed, halved

4 small stalks silverbeet, stalks trimmed, leaves roughly chopped

Fresh coriander leaves, to serve

Directions

1. Cook brown rice following packet directions. 2. Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli, turmeric, cumin, ground coriander and salt. Cook, stirring, for 1 minute or until fragrant.

3. Add coconut milk, fish sauce and 1 1/2 cups water. Bring to the boil. Reduce heat to medium-low. Add potato. Simmer for 10 minutes. Add chicken, broccoli and beans. Cook for 5 minutes or until chicken is just cooked through. Remove from h
 eat. Add silverbeet. Stand, covered, f
 or 5 minutes or until wilted.

4.Spoon curry among serving bowls and sprinkle with coriander leaves. Serve with rice.