Please note this recipe is classified as GREEN.
Ingredients
- 1kg long grain rice
- 2 tbsp canola oil
- 1.25kg chicken breast, diced
- 2 large sweet potato, diced
- 5 tbsp Thai green curry paste
- 250mL hot water
- 500g broccoli, cut into florets
- 500g green beans, cut into 3cm pieces
- 500g carrots, diced
- 800mL coconut flavoured evaporated milk
- 1 tbsp fish sauce
- 2 cups coriander leaves, chopped
Method
- Cook rice according to packet instructions.
- Heat oil in a wok or large saucepan, add chicken and cook for 1 to 2 minutes.
- Add sweet potato and curry paste and cook while stirring for 2 minutes.
- Pour in water and gently simmer for 5 minutes.
- Add remaining vegetables and continue simmering until all vegetables are tender
(approximately 8 to 10 minutes). - Stir in the evaporated milk and fish sauce and heat through.
- Serve with rice, and sprinkle coriander over the top.
