} 2 chicken breast fillets } 200g light coconut milk } 100g red curry paste ( we used Ayam brand because we love the strong lemongrass flavour )
} 200g green beans or snow peas , ends chopped ( feel free to add mushrooms , red capsicum , or any veggies you ’ re hoping to use up )
} 1 bunch broccolini
} 1L salt reduced chicken stock } 1 can corn kernels ( drained ) } 1 brown onion ( chopped ) } 1 tsp garlic ( crushed ) } 1 tbsp fish sauce } 1 tsp extra virgin olive oil } Juice of 1 lime } Lime cut into 6 wedges } 100g flat glass / rice noodles
( optional ) } Fresh coriander , to serve
( optional )
1 . If you ’ re using noodles , cook them according to the packet instructions , then drain and set aside .
2 . Heat the olive oil in a large saucepan . Cook the chicken breast in the pan , then remove and shred roughly using two forks .
3 . In the same pot ( after having removed the chicken – minimising dishes – you ’ re welcome ), add in the curry paste and stir for a minute until fragrant . Add the onion and garlic , stirring until the onion is cooked .
4 . Add the chicken , corn , broccolini , beans , snow peas , stock , fish sauce , lime juice and coconut milk to the pot . Stir to heat through .
5 . Add noodles if you ’ re using them .
6 . Serve with a wedge of lime and coriander
( optional ).
SUMMER RECIPES SUMMER 2020-2021