Green chicken curry
Impress your friends and family with this fragrant and creamy green chicken curry recipe that really packs a flavour punch and works a treat when served with steamed rice.
- 15 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
Green chicken curry
- 1 tablespoon oil
- 1 onion, sliced
- 1/4 cup green curry paste
- 1 cup chicken stock
- 400 millilitre coconut milk
- 2 cup shredded barbecued chicken
- 100 gram green beans, trimmed, halved
- 1 zucchini, sliced
- 1/4 cup coriander leaves
- rice, to serve
Method
Green chicken curry
- 1Heal oil in a large saucepan on high. Cook onion 2-3 minutes, until tender.
- 2Blend in curry paste; cook 1 minute, until fragrant.
- 3Stir in chicken stock and coconut milk. Bring to the boil on high. Reduce heat to low; simmer, covered, 10 minutes.
- 4Stir in shredded barbecued chicken, beans and zucchini. Simmer, uncovered, a further 2-3 minutes, until beans are tender and chicken is hot; season to taste.
- 5Remove from heat. Stir through coriander leaves and serve with rice.
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