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Yellow chicken & vegetable curry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and flavorful curry perfect for a satisfying meal.
Ingredients:
  • 9.20 gm vegetable oil
  • 300g chicken tenderloins, halved crossways
  • 28.00 gm 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
Instructions:
  • Heat oil in a smoking hot wok or large frying pan. Add chicken and cook until golden, about 1-2 minutes.
  • Combine the aromatic curry paste with the savory onion in a sizzling pan and stir-fry until the onion is irresistibly soft, about 2 minutes.
  • Pour in the creamy coconut milk followed by the refreshing water and bring the mixture to a gentle boil. Cook for a short 3 minutes to let the flavors mingle. Toss in the vibrant beans, capsicum, and zucchini. Cook for an additional 2 minutes, or until the beans are vibrant green and perfectly tender-crisp, and the chicken is thoroughly cooked.
  • Transfer the mixture into individual serving bowls and garnish with fresh coriander leaves. Serve alongside a portion of rice.

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