Thai-inspired dish: Coconut Curry Chicken with Vegetables
Serves 4
Prep Time 15 mins
Cooking 20 mins
Level medium
Ingredients
- 500g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 can Mayor Diced Onions
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli
- 1 cup sliced carrots
- 1 can (400ml) Pinto’s Pride reduced-fat coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon Pinto’s Pride Asian Dark Soy Sauce
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Cooked rice or noodles for serving
Start by cutting the chicken into bite-sized pieces and chopping all the vegetables.
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, the onion and garlic until softened and fragrant, about 2-3 minutes. Add the sliced bell peppers, broccoli, and carrots, and cook for another 5 minutes until the vegetables are tender-crisp. Pour in the reduced-fat coconut milk and stir in the Thai red curry paste. Allow the mixture to come to a simmer, stirring occasionally. Add soy sauce to the curry sauce. Adjust the seasoning with salt and pepper according to your taste preferences. Return the cooked chicken to the skillet and stir well to combine all the ingredients. Let the curry simmer for another 5 minutes to allow the flavours to meld together. Once everything is heated through and the sauce has thickened slightly, remove from heat. Serve the coconut curry chicken over cooked rice or noodles, garnished with fresh cilantro leaves.
Enjoy your Coconut Curry Chicken with Vegetables!
