Ingredients
1 cup jasmine rice
olive or canola oil spray
500g chicken breast fillets
sliced
2 tbsp green curry paste
375 millilitres Light & Creamy Evaporated Milk
1 coconut essence
4 kaffir lime leaves
finely shredded, plus extra, to garnish
200g green beans
trimmed and halved
200g baby corn
200g broccoli florets
trimmed and halved
200g bamboo shoots
rinsed and drained
2 tbsp Fish Sauce
2 tbsp brown sugar
1 tbsp cornflour
Equipment
- 1 wok
Instructions
- Steam rice according to packet instructions.
- Spray a non-stick wok with oil and stirfry chicken over medium-high heat for 5 minutes or until browned.
- Add curry paste and stirfry until fragrant.
- Stir in milk, coconut essence and lime leaves and bring to the boil.
- Reduce heat to low, add beans, corn, broccoli and bamboo shoots and simmer for 5 minutes or until beans are tender.
- Add fish sauce and brown sugar.
- Blend cornflour with 2 tablespoons water, stir into wok and cook, stirring, until curry boils and thickens slightly.
- Garnish with extra lime leaves and serve with rice.
Notes
Tip
Garnish with extra lime leaves and serve with rice.
