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How to make Yellow chicken & vegetable curry

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 2 teaspoons vegetable oil
  • 300g Lilydale Free Range Chicken Tenderloins, halved crossways
  • 1 tablespoon yellow curry paste
  • 1 onion, halved, cut into thin wedges
  • 250ml (1 cup) light coconut milk
  • 80ml (1/3 cup) water
  • 150g green beans, topped, halved
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 zucchini, ends trimmed, thinly sliced
  • Fresh coriander leaves, to serve
  • Steamed white rice, to serve

Method

  • Step 1 Heat the oil in a wok or large frying pan over medium-high heat until smoking. Add the chicken and cook for 1-2 minutes or until golden.
  • Step 2 Add the curry paste and onion. Stir-fry for 2 minutes or until the onion is soft.
  • Step 3 Add the coconut milk and water. Bring to the boil. Cook for 3 minutes. Add the beans, capsicum and zucchini. Cook for 2 minutes or until the beans are bright green and tender crisp and the chicken is cooked through.
  • Step 4 Divide among serving bowls and top with coriander leaves. Serve with rice.