Coconut Chicken Curry

Coconut Chicken Curry.png

Makes 5 x Servings 

Ingredients: 

  • 500g Skinless Chicken Breast (Raw Weight) 
  • 5 x Fist Size Servings Broccoli 
  • 1 x Medium Sweet Potato (Diced 1cm Cubes) 
  • 1 x 270ml Can Premium Light Coconut Cream (Ayam 100% Natural) 
  • 1 x Packet Rice Noodles (Changs Thai Style) 

Added Flavours: 

  • 1 x TBS Yellow Curry Paste (Thai Gourmet Premium Quality) 
  • 1 x TBS Parsley 
  • 2 x Garlic Cloves (finely diced) 

Directions: 

  1. Dice and cook chicken in a frying pan until browned. Add flavouring and coconut cream and let it simmer for 5 minutes with lid on low heat. 
  2. Chop broccoli florets and add to a glass microwave dish and steam in water for 6 minutes then set aside. 
  3. Dice sweet potato and add to a glass microwave dish and steam in water for 6 minutes then set aside. 
  4. Add vegetables to frying pan and stir well. Place lid back on and let it simmer for another 5 minutes on low heat. 
  5. Remove rice noodles from packet and add to a deep glass dish and add boiling water to the bowl. Give it a stir and let the noodles sit in the water until soft. 
  6. Remove noodles and portion out into 5 x servings. Top with chicken curry to serve!