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Green pea chicken curry recipe
Green pea chicken curry recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Vibrant chicken and pea curry bursting with freshness.
Ingredients:
  • 18.20 gm olive oil
  • 4 spring onions, coarsely chopped
  • 2cm-piece ginger, finely grated
  • 84.00 gm green curry paste
  • 500g frozen peas, thawed
  • 375ml mixed vegetables
  • 100g baby spinach leaves
  • 125.00 ml mint leaves
  • 125.00 ml coriander sprigs
  • 550g Australian Chicken Thigh Fillets, cut into 3cm pieces
  • 270ml can coconut cream
Instructions:
  • In a large heavy-based saucepan over medium-high heat, heat the oil. Add spring onion, ginger, and curry paste, and cook for 2 mins while stirring until aromatic.
  • Combine peas and stock in the pan, heating for 2-3 mins until warmed through. Next, mix in the spinach, mint, and coriander until spinach wilts slightly. Allow to cool a bit, then carefully blend with a stick blender until nearly smooth.
  • Simmer the spinach mixture on medium-high heat until bubbling. Stir in the chicken and cook for 8-10 minutes until fully cooked. Season to taste and stir in the coconut cream until well combined.
  • Scoop the rice and chicken mixture into individual serving bowls.

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