Quick Coconut Chicken Curry
with Green Beans & Garlic Naan
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 naan bread dippers. Dunk and soak them to perfection!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
tomato
1 bag
Trimmed Green Beans
1 packet
chicken tenderloins
1 packet
mild curry paste
1 tin
coconut milk
1 packet
garlic paste
1 bag
coriander
1 packet
naan bread
(Contains: Gluten, Wheat, Milk; May be present: Sesame, Soy.)
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
• Roughly chop tomato. • Cut chicken tenderloins 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 browned and cooked through, 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.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • Brush (or spread using the back of a spoon) some garlic oil over both sides of naan bread. • Heat a second large frying pan over medium-high heat and add a naan. Cook until golden and warmed through, 1-2 minutes each side. • Transfer to a paper towel-lined plate. Repeat with the remaining naan.
• Divide coconut chicken curry and garlic naan between bowls. • Tear over coriander. Enjoy!
