Recipe: Yellow Chicken and Vegetable Curry

Ingredients

• 600g chicken breast, cut into 3cm cubes
• 2 tablespoons yellow curry paste
• 1 onion sliced
• 270ml light coconut milk 
• 80ml water
• 150g green beans or snowpeas
• 1 capsicum, thinly sliced
• 1 zucchini, thinly sliced
• Fresh coriander, to garnish

Method:

1. Heat oil in a wok (or frying pan) and add chicken to the pan. Cook for 2 minutes on medium heat or until the chicken is golden on the outside.*
2. Add curry paste and chopped onion to the chicken. Continue to cook for another 2 minutes or until the onion is soft.
3. Add the coconut milk and water to the pan. Heat until boiling and leave to simmer for 3 minutes. 
4. Add the capsicum, zucchini, beans/snowpeas to the pan, and cook for 2 minute. 
5. Serve with rice and coriander leaves

Notes

#You can use any vegetables you may have in your fridge already. Pumpkin, sweet potato, corn, broccoli, cauliflower and carrot are all great substitutes!

*Don’t cook the chicken the whole way through at this stage, as your chicken might dry out as you continue to cook the curry.

This recipe has been adapted from ‘Yellow Chicken & Vegetable Curry’ from taste.com http://www.taste.com.au/recipes/20037/yellow+chicken+vegetable+curry