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Snow pea chicken curry
Snow pea chicken curry
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Try this quick and delicious curry ready in under 30 minutes!
Ingredients:
  • 13.80 gm peanut oil
  • 800g Australian Chicken Thigh Fillets, coarsely chopped
  • 75g curry paste
  • 400ml can coconut milk
  • 200g snow peas, trimmed, halved diagonally
  • 1 bunch baby bok choy, cut into wedges
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
  • 125.00 ml coriander leaves
  • Steamed jasmine rice, to serve
  • Lime cheeks, to serve
Instructions:
  • In a smoking hot wok, stir-fry one-third of the chicken in 1 tsp of oil until golden brown, about 2-3 minutes. Transfer to a bowl and repeat with the remaining chicken in two more batches.
  • Lower the heat to medium. Stir in the curry paste in the wok and cook for 1 minute until fragrant. Add the chicken back to the wok along with the coconut milk, and simmer for 5 minutes or until the chicken is fully cooked.
  • Gently toss in the snow peas, bok choy, fish sauce, sugar, and lime juice. Cook for 2 minutes or until the snow peas are tender. Sprinkle in half of the coriander and mix well.
  • - Plate the curry in individual serving bowls and generously sprinkle with the remaining fresh coriander. Pair with steamed rice and lime cheeks for an added burst of citrus flavor, if desired.

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