Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 1tablespoons vegetable oil
- 400grams RSPCA-approved chicken thigh fillets, roughly chopped
- 2tablespoons Valcom green curry paste
- 500grams frozen carrot cauliflower broccoli
- 400milliliter coconut milk
Nutrition per serving
1440kJ / 342Cal
1440 Kilojoules or 342 Calories
17% of daily energy intake*
Protein
2.9grams
Fat
12.1grams
Carbs
5.8grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat 1 tbs vegetable oil in a large, deep frying pan over medium-high heat. Cook chicken, stirring, for 5 minutes or until browned.
Step 2 of 4
Add curry paste and cook, stirring, for 1 minute or until fragrant.
Step 3 of 4
Add coconut milk and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until slightly thickened.
Step 4 of 4
Add vegetables and reduce heat to low. Simmer for 5 minutes or until vegetables are tender. Serve.
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