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Thai green chicken curry

The perfect meal prep recipe!

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Ingredients

Long grain rice – 500 grams (raw)
Canola oil – 1 tablespoon
Chicken breast, diced – 650 grams
Sweet potato, diced – 1 large
Thai green curry paste – 2.5 tablespoons
Hot water – 125 ml
Broccoli, florets – 250 grams
Green beans (cut into 3cm pieces) – 250 grams
Carrots, diced – 250 grams
Coconut flavoured evaporated milk, reduced fat – 400 ml
Fish sauce – 1/2 tablespoon
Coriander leaves, chopped – 1 cup

Method

Cook rice according to packet instructions.
Heat oil in a wok or large saucepan, add chicken and cook for 1 to 2 minutes.
Add sweet potato and curry paste and cook while stirring for 2 minutes.
Pour in water and gently simmer for 5 minutes.
Add remaining vegetables and continue simmering until all vegetables are tender (approximately 8 to 10 minutes).
Stir in the evaporated milk and fish sauce and heat through.
Serve with rice, and sprinkle coriander over the top.

Recipe tips

At Step 6, take care not to boil for long as the evaporated milk can curdle / separate.
Any fresh or frozen vegetables can be used for this recipe, such as zucchini, peas or capsicum.
Choosing seasonal vegetables will help to keep the cost down and make this a year-round recipe.

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