Prep = 12mins
Cook = 25mins
Serves 4ppl
INGREDIENTS
- 6 chicken thighs
- 2 brown onions
- 4 carrots
- 250g green beans
- 1 tin coconut milk
- 1 lime – juiced
- 1 handful coriander
- 1 tbsp soy sauce
- 1 heaped tbsp white miso
- 1 tbsp hot curry powder
METHOD
- Cut chicken into bit-sized pieces, roughly chop green beans, thinly slice onions, grate 1 carrot and cut the other 3 into bite-sized pieces
- On high heat in a large pan cook onions & chicken for approx. 5mins
- Add carrot and cook for a further 5mins
- Add miso, soy and curry powder, cook for 2mins, stirring regularly
- Add coconut milk and simmer for 8mins
- Add green beans and cook for a further 3mins
- Finish with coriander and lime juice
- Serve with rice
TIPS / TRICKS
- Always prepare and measure out all your ingredients to start with. Especially when it’s the first time making a dish. This may take a few mins longer but it will eliminate any mistakes first time round!
- Substitute chicken breast or tenderloins for thighs if you like
- Use coconut milk NOT cream as the cream will be too thick
- Can be made in advance and reheated to order