Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
Estimated cost per serve is 6.57 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
6
- 2teaspoons extra virgin olive oil
- 600grams Macro free range chicken breast fillets
- 1 brown onion, finely chopped
- 1 red onion, cut into wedges
- 2 cloves garlic, crushed
- 4 long red chillies, thinly sliced (save 1 long red chilli, sliced, to serve)
- 400milliliter Macro Organic light coconut milk
- 1 cup salt-reduced chicken stock
- 3 limes, zested, juicedingredient tip
- 2 bunches broccolini, trimmed, halved lengthways
- 400grams beans, trimmed
- 1/2 bunch coriander, sprigs picked
- 450grams microwave jasmine rice, warmed (to serve)
Description
Juicy chicken breast pieces sit in a flavour explosion of coconut, lime and chilli. This mouth-watering Thai-style curry is the ultimate easy dinner.
Method
Step 1 of 4
Heat half of the oil in a medium frying pan over medium heat. Cook chicken for 7 minutes on each side or until golden and cooked through. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thickly slice.
Step 2 of 4
Meanwhile, heat remaining oil in a large, deep frying pan pan or wok over medium-high heat. Cook onions, garlic and chilli for 5 minutes, stirring, or until onions have softened.
Step 3 of 4
Add milk, stock, lime juice (see tip), broccolini and beans to large pan or wok. Reduce heat to medium and simmer, uncovered, for 10 minutes or until sauce has thickened slightly and broccolini is tender. Return chicken to pan and cook for 2 minutes or until chicken is warmed through.
Step 4 of 4
Divide rice among bowls, and serve topped with curry, coriander and extra chilli.
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