|4||chicken breast fillets — sliced|
|1||onion — sliced|
|30 ml||green curry paste|
|1 can||coconut milk — light|
|1||lime — or lemon, juice only|
|1||broccoli — tender stem|
|125 g||portabellini mushrooms|
|fresh coriander — handful, chopped|
In a hot oiled wok, brown the chicken breasts slightly, remove from the wok and set aside.
Add the onions and sauté until soft,
the add the chicken back to the wok together with the curry paste.
through a bit and then add the coconut milk and bring to a gentle boil.
Add the lime juice, mushrooms and broccoli and simmer for +- 10 minutes
or until chicken is cooked – do not overcook the broccoli and mushrooms.
Add some fish sauce for seasoning and stir in the coriander.
Chicken should be tender and broccoli deliciously green and crisp!
Serve with jasmine, basmati or brown rice.
Try a vegetarian version(using aubergines, butternut etc) or replace chicekn with prawns or beef strips.
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