500g chicken breast, sliced into 1cm slices
400ml coconut milk
2 tbsp green curry Paste
100g green beans, trimmed, cut into 3cm pieces
1 zucchini, diced into 2cm pieces
1/4 bunch coriander, roughly chopped
100g snow peas, trimmed and thinly sliced
2 tsp fish sauce
2 tsp caster sugar
1 lime, juiced
2 tbsp vegetable oil
1 cup Jasmine Rice
Place rice in a small saucepan and add water (for every one cup rice, add two cups of water). Place a lid on the saucepan and bring pot to the boil. When it comes to the boil, remove lid, stir, place lid back on and cook on the lowest heat possible for approximately ten minutes or until all water has evaporated.
Heat oil in a medium sized saucepan over medium-high heat, and add curry paste and sugar. Stir fry for 30-45 seconds until fragrant and sugar is dissolved.
Add chicken and coat well in the curry paste. Add coconut milk and 100ml of water and bring to the boil. Reduce to simmer and cook for 5 minutes.
Add zucchini and green beans, cook for a further 5 minutes and remove from the stove. Add snow peas, lime juice, fish sauce and half the coriander. Serve with rice, and top with chopped coriander.
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