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Green curry chicken and vegetable stir-fry
Green curry chicken and vegetable stir-fry
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a quick and delicious green curry vegetable stir-fry for a flavorful meal.
Ingredients:
  • 18.20 gm peanut oil
  • 2 large (about 360g) RSPCA Approved Chicken Breast Fillets, thinly sliced
  • 1 red onion, cut into wedges
  • 75g curry paste
  • 400ml can coconut milk
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 200g snow peas, halved lengthways
  • 1 bunch baby bok choy, cut lengthways into wedges
  • 16.00 gm brown sugar
  • 21.00 gm lime juice
  • 18.30 gm fish sauce
  • 250.00 ml coarsely chopped coriander
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve
Instructions:
  • Heat half of the oil in a sizzling hot wok. Add one-third of the chicken and onion. Stir-fry for 3 mins until perfectly cooked. Transfer to a bowl. Repeat twice more with the remaining oil, chicken, and onion.
  • Add the chicken mixture back to the wok and introduce the curry paste. Stir and cook for 1 minute until aromatic. Pour in the coconut milk and bring it to a boil. Toss in the asparagus, snow peas, and bok choy. Stir and cook for 2-3 minutes until the asparagus is tender and the bok choy is just wilted. Take off the heat and mix in the sugar, lime juice, and fish sauce.
  • Plate the stir-fry evenly. Generously sprinkle with fresh coriander. Serve alongside steamed jasmine rice and lime wedges.

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