Quick Coconut Chicken Curry
with Green Beans & Garlic Tortillas
This one is just like take-away, only better! Mild curry paste and coconut milk are the stars of this dish, taking centre stage in creating the creamiest and coconutty curry for the chicken and veggies to absorb. Don't forget your tortilla dippers. Dunk and soak them to perfection!
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Ingredients
1
tomato
1 packet
chicken thigh
1 bag
Trimmed Green Beans
1 packet
mild curry paste
1 packet
coconut milk
1 packet
garlic paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Roughly chop tomato. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and trimmed green beans, tossing occasionally, until chicken is browned and cooked through (when it's no longer pink inside), 5-6 minutes. • Add mild curry paste and tomato and cook until fragrant, 1-2 minutes. • Add coconut milk and splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.
• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Brush or spread some garlic oil over both sides of a mini flourtortilla. • Heat a second large frying pan over medium-high heat. Cook tortilla until golden, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and garlic oil.
• Divide coconut chicken curry between bowls. • Tear over coriander. • Serve with garlic tortillas. Enjoy!