 |
Prep Time: 6 Minutes Cook Time: 25 Minutes |
Ready In: 31 Minutes Servings: 4 |
|
A money saving meal in a hurry. From Jan / Feb edition of In my Kitchen . Ingredients:
8 chicken thighs, boned and cut into strips |
1 (400 g) can crushed tomatoes |
1 onion, finely diced |
4 tablespoons green curry paste |
1 broccoli, cut into florets |
100 ml coconut milk |
3 tablespoons olive oil |
salt and pepper |
Directions:
1. Heat oil in a deep nonstick saucepan, add onion and cook for 3 minutes until soft.
2. Add the curry paste and cook while stirring for at least a minute.
3. Add the chicken, tomatoes, broccoli and coconut milk to the pan. Bring to the boil, then reduce the heat, cover and cook over a low heat for 15 - 20 minutes.
4. Remove from heat, season with salt and pepper and serve immediately over rice.
|
|