Name: Easy chicken curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 teaspoon oil; 1/4 cup red curry paste; 2 1/2 cup (625ml) Campbell’s Real Stock - Chicken; 400 millilitre can coconut milk; 3 kaffir lime leaves, torn; 1/4 teaspoon chopped chilli; 1/2 375g packet rice stick noodles; 1 cup broccoli florets; 100 gram green beans, trimmed, sliced; 1 tablespoon fish sauce; 1 lime, juice; 1 cup sliced, cooked chicken; 1 cup bean sprouts; 1/4 cup coriander leaves

Easy chicken curry

This simple, tasty chicken curry converts easily to a vegetarian dish by substituting the chicken for tofu and using vegetable stock in place of chicken stock.

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

2 teaspoon oil

1/4 cup red curry paste

2 1/2 cup (625ml) Campbell’s Real Stock – Chicken

400 millilitre can coconut milk

3 kaffir lime leaves, torn

1/4 teaspoon chopped chilli

1/2 375g packet rice stick noodles

1 cup broccoli florets

100 gram green beans, trimmed, sliced

1 tablespoon fish sauce

1 lime, juice

1 cup sliced, cooked chicken

1 cup bean sprouts

1/4 cup coriander leaves

Method

1.Heat oil in a large saucepan or wok on high. Cook curry paste for 1 minute, stirring, until fragrant.

2.Blend in stock, milk, lime leaves and chilli. Simmer for 10 minutes until thickened slightly.

3.Meanwhile, place noodles in a large bowl. Cover with boiling water. Set aside for 5 minutes, until tender. Drain.

4.Add broccoli, beans, sauce and lime juice. Simmer for 7-8 minutes or until vegetables are tender. Add chicken. Cook for 1 minute.

5.Divide noodles among serving bowls. Spoon curry over noodles. Top with sprouts and coriander. Serve immediately.

Instead of chicken, you can use green prawns or tofu, or a combination. Wrap leftover noodles and store in an airtight container for later use.
Note

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Ingredients

Method

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