Ingredients
- Basmati rice
- Green curry paste
- Olive oil
- Can of coconut milk
- 500g chicken breast
- Can of sliced water chestnuts
- 2x cans of peas and carrots
- 1 tsp brown sugar
Method
- Cook 2 cups of rice using preferred method.
- Meanwhile, stir-fry 50g of green curry paste ( or desired amount based on spice level) and cook until fragrant. Then add 1 cup (250ml) of coconut milk.
- Add 500g of diced chicken to pan and cook until sealed.
- Add one can of peas and carrots to the pan (including liquid). Drain the water chestnuts and remaining can of peas and carrots, then add to the pan.
- Add remaining coconut milk and bring to the boil. Cook until vegetables are tender and sauce has thickened.
- Add 1tsp of brown sugar or season to taste.
- Serve and enjoy your fast and fab meal with minimal dishes!
Product used in recipe
- Valcom - Valcom Water Chestnut Sliced
- Valcom - Valcom Coconut Cream 400Ml
