recipes
Thai Green Chicken & Vegetable Curry
Thai style green curry with chicken and vegetables.
serves 4
10 min prep
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ingredients
| 2 teaspoon oil 2 spring onions, finely chopped 2-3 teaspoons Thai green curry paste 1 cup light coconut flavoured evaporated milk 2 teaspoons cornflour, blended with 1 tablespoon water 400g skinless chicken breast fillet, diced 2 cups frozen Birds Eye Country Harvest - Mixed Vegetables 2 tablespoons chopped fresh coriander 2 cups steamed Jasmine rice, for serving Lime wedges and fresh coriander leaves for garnish |
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instructions
step 1
Heat oil in a medium saucepan, add spring onions and curry paste and cook for 1 minute.
step 2
Add coconut flavoured milk, blended cornflour, chicken and frozen Birds Eye Country Harvest Vegetables, cover and simmer for 5 minutes, stirring occasionally.
step 3
Stir in coriander; serve curry with steamed rice and garnish with lime wedges and coriander leaves.
recipe tip
Chicken can be substituted with boneless diced fish.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1500kJ (359Cal) | 417kJ (100Cal) |
| Protein | 31.9g | 8.9g |
| Fat - Total | 6.5g | 1.8g |
| - Saturated | 1.6g | 0.5g |
| Carbohydrate | 40.3g | 11.2g |
| - Sugars | 10.4g | 2.9g |
| Dietary Fibre | 3.9g | 1.1g |
| Sodium | 207mg | 58mg |
| Potassium | 692mg | 192mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Thai Green Chicken & Vegetable Curry
Thai Green Chicken & Vegetable Curry
Thai style green curry with chicken and vegetables.
ingredients
2 teaspoon oil
2 spring onions, finely chopped
2-3 teaspoons Thai green curry paste
1 cup light coconut flavoured evaporated milk
2 teaspoons cornflour, blended with 1 tablespoon water
400g skinless chicken breast fillet, diced
2 cups frozen Birds Eye Country Harvest - Mixed Vegetables
2 tablespoons chopped fresh coriander
2 cups steamed Jasmine rice, for serving
Lime wedges and fresh coriander leaves for garnish
instructions
step 1
Heat oil in a medium saucepan, add spring onions and curry paste and cook for 1 minute.
step 2
Add coconut flavoured milk, blended cornflour, chicken and frozen Birds Eye Country Harvest Vegetables, cover and simmer for 5 minutes, stirring occasionally.
step 3
Stir in coriander; serve curry with steamed rice and garnish with lime wedges and coriander leaves.
serves 4 10 min prep recipe tip
Chicken can be substituted with boneless diced fish.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au