Tuesday 10 March 2015

Green curry chicken and vegetable stir-fry

14 of ingredients
Prep time 0:10
Total time 0:15


1 tablespoon peanut oil
2 large (about 360g) Coles RSPCA Approved Chicken Breast Fillets, thinly sliced
1 red onion, cut into wedges
1/4 cup (75g) green curry paste
400ml can coconut milk
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
200g snow peas, halved lengthways
1 bunch baby bok choy, cut lengthways into wedges
1 tablespoon brown sugar
1 tablespoon lime juice
3 teaspoons fish sauce
1 cup coarsely chopped coriander
Steamed jasmine rice, to serve
Lime wedges, to serve


Step 1

Heat half the oil in a wok over high heat until very hot. Add one-third of the chicken and onion. Stir-fry for 3 mins or until just cooked through. Transfer to a bowl. Repeat in 2 more batches with the remaining oil, chicken and onion.

Step 2

Return chicken mixture to the wok. Add the curry paste. Stir-fry for 1 min or until fragrant. Add the coconut milk and bring to the boil. Add the asparagus, snow peas and bok choy. Stir-fry for 2-3 mins or until asparagus is tender and bok choy is just wilted. Remove from heat. Add the sugar, lime juice and fish sauce.

Step 3

Divide stir-fry among serving plates. Sprinkle with coriander. Serve with steamed jasmine rice and lime wedges.


Fat saturated20.00g
Fat Total30.00g
Carbohydrate sugarsg
Carbohydrate Total17.00g
Dietary Fibre8.00g


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