Name: Carrot and chicken curry
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4
Ingredients: 2 teaspoon canola oil; 1 onion, chopped; 1/2 cup (125ml) thai chilli jam stir-fry paste; 270 millilitre can light coconut cream; 4 chicken thigh fillets, cut into 2 cm cubes; 2 carrots, chopped; 1 cup (120g) frozen peas; steamed rice and 1/4 cup toasted cashews, to serve

Carrot and chicken curry

Serves 4

Prep

Cook

18M

Total

23M

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Ingredients

2 teaspoon canola oil

1 onion, chopped

1/2 cup (125ml) thai chilli jam stir-fry paste

270 millilitre can light coconut cream

4 chicken thigh fillets, cut into 2 cm cubes

2 carrots, chopped

1 cup (120g) frozen peas

steamed rice and 1/4 cup toasted cashews, to serve

Method

1.Heat oil in a heavy-based saucepan on medium. Add onion and cook for 2-3 minutes, until starting to soften.

2.Mix in stir-fry paste, then coconut cream. Bring to boil. Reduce heat,then add chicken and carrot. Simmer 10-15 minutes, stirring occasionally, chicken is cooked and carrot is tender.

3.Stir through peas. Serve with steamed rice and topped with toasted cashews.

If preferred, substitute beef or lamb for chicken.
Note

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Ingredients

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