Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2 cups long-grain white rice
- 2tablespoons Woolworths vegetable oil
- 500grams chicken thigh fillets, fat trimmed, cut into 2.5cm pieces
- 1 brown onion, thinly sliced
- 1teaspoons ground turmeric
- 2 long green chillies, roughly chopped
- 3centimeters ginger, grated
- 2 cloves garlic, roughly chopped
- 60grams baby spinach leaves
- 400milliliter canned light coconut milk
- 2 tomatoes, cut into 2cm pieces
- 200grams green beans, trimmed, halved diagonally
- 1/4 bunch coriander, sprigs picked
Description
Learn how to make aromatic coconut chicken and green bean curry with ginger and chilli in 30 minutes. Pull out this recipe when you need a speedy dinner.
Method
Step 1 of 4
Cook rice according to packet instructions.
Step 2 of 4
Meanwhile, heat oil in a large saucepan over medium-high heat. Cook chicken and onion, stirring occasionally, for 7 minutes or until chicken has browned and onion
has softened.
Step 3 of 4
Meanwhile, place turmeric, chilli, ginger, garlic, one-third of the spinach and 2 tbs coconut milk in a food processor. Process until smooth
and combined.
Step 4 of 4
Add turmeric mixture to chicken mixture, then cook, stirring, for 2 minutes or until fragrant. Add remaining coconut milk and tomato to chicken mixture and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until chicken is cooked through. Add beans and remaining spinach, then cook for 1 minute or until beans are tender. Season. Scatter over coriander and serve with rice.
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