Ingredients
¾ cup jasmine rice
olive or canola oil spray
1 tbsp green curry paste
4 MAGGI Chicken Stock Powder
1 litre water
200 millilitres Coconut Milk
2 red chillies
deseeded and finely chopped
2 lemongrass
outer leaves removed, finely chopped
4 kaffir lime leaves
finely shredded
1 tsp ginger
minced
500g chicken breast fillets
cut into thin strips
200g green beans
cut into 3cm lengths
1 red capsicum
deseeded and cut into strips
2 tbsp honey
4 large bread rolls
for serving
Allergy Advice
Contains Fish
Contains Gluten
Contains Shellfish
Contains Soy
Equipment
- 1 non-stick saucepan
Instructions
- Cook rice according to packet instructions.
- Spray a non-stick saucepan with oil and cook curry paste over medium heat for 3 minutes, stirring occasionally.
- Add the prepared stock powder and water, milk, chillies, lemongrass, lime leaves and ginger.
- Bring to the boil, then reduce heat to low, add chicken and simmer for a further 5-10 minutes or until chicken is cooked through.
- Add beans, capsicum, rice and honey and simmer for a further 5 minutes or until vegetables are tender.
- Serve with bread rolls, if desired.
