17/12/2020 
CategoryChicken, Everyday, Hot Meals, Hot Meals, Lunch
Yields6 ServingsQuarter (1.5 Servings)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
2 tbsp canola oil
500 g chicken breast or thigh fillets, trimmed and cut into cubes
1 brown onion, cut into thin wedges
2 garlic cloves, finely chopped
2 tbsp curry paste (green or red)
1 x 400mL can reduce- fat coconut milk
Method
1
Heat half of the oil in a wok or large frying pan over medium-high heat then add the chicken and cook until golden (approx. 3-4 mins), stirring occasionally.
2
Add remaining oil to wok, add onion and garlic, and cook for 3 mins, stirring often.
3
Add curry paste and stir until aromatic (approximately 1 minute).
4
Stir in coconut milk and bring to the boil. Reduce heat to low and return chicken to wok.
5
Cover and simmer until chicken is tender (approximately 15-20 minutes).
6
Serve with rice.
Ingredients
2 tbsp canola oil
500 g chicken breast or thigh fillets, trimmed and cut into cubes
1 brown onion, cut into thin wedges
2 garlic cloves, finely chopped
2 tbsp curry paste (green or red)
1 x 400mL can reduce- fat coconut milk
Directions
1
Heat half of the oil in a wok or large frying pan over medium-high heat then add the chicken and cook until golden (approx. 3-4 mins), stirring occasionally.
2
Add remaining oil to wok, add onion and garlic, and cook for 3 mins, stirring often.
3
Add curry paste and stir until aromatic (approximately 1 minute).
4
Stir in coconut milk and bring to the boil. Reduce heat to low and return chicken to wok.
5
Cover and simmer until chicken is tender (approximately 15-20 minutes).
6
Serve with rice.
