Tags:
Soups and Stews Frypan Dinner | Main Chicken | Poultry

You will need:

  • 4 large chicken breasts, thinly sliced
  • ½ tsp salt and pepper
  • 2 Tbsp canola oil
  • 1 onion, sliced
  • 2 zucchinis, sliced
  • 2 cloves garlic, crushed
  • 1 Tbsp minced fresh ginger
  • 400ml can coconut milk
  • 2 Tbsp Thai green curry paste
  • 3 Tbsp chopped fresh coriander
  • 2 Tbsp lime juice
  • 1 Tbsp soy sauce
  • 3 cups cooked jasmine rice

Let's make it:

Step 1:

Pre-heat the Sunbeam DiamondForce™ Frypan on MEDIUM heat. Season the chicken with salt and pepper. Add half of the oil to the frypan. Cook the chicken stirring occasionally until white in colour, remove and set to one side.

Step 2:

Add remaining oil to frypan, sauté the onion, zucchini, garlic and ginger for 3 minutes. Pour in coconut milk and curry paste, stir to combine. .

Step 3:

Return chicken to the frypan, stir to combine well. Reduce temperature to just above MINIMUM and place lid on. Simmer for 20 minutes, stirring occasionally.

Step 4:

Just before serving, add coriander, lime juice and soy sauce. Serve over rice.