Freezer Friendly Veggie Packed Yellow Chicken Curry
Servings
4serves
Servings
4serves
Ingredients
  • 500grams chicken breast fillets
  • 2teaspoons coconut oil
  • 4cups broccoli
  • 2cups green beans
  • 2 carrots
  • 2cloves garlic
  • 2teaspoons fresh ginger
  • 1tablespoon yellow curry paste
  • 1cup water
  • 400mls reduced fat coconut milk
  • 1tablespoon soy saucesalt reduced
  • 2 ripe tomatoes
  • 4 spring onions
  • 2tablespoons fresh coriander
  • 4 wholemeal Mountain Bread Wraps
Instructions
  1. Dice the chicken. Cut the broccoli into florets. Cut beans in half and slice the carrots. Finely grate the ginger and mince the garlic.
  2. Add the oil to a large non-stick pan over medium-high heat and sauté ginger, garlic and curry paste for a minute.
  3. Add broccoli, beans and carrot and stir fry for 2 – 3 minutes. Add chicken and fry for another minute until just starting to brown.
  4. Add coconut milk, water, chopped tomato and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes until chicken is cooked through and sauce has started to thicken.
  5. Garnish with chopped coriander leaves, sliced spring onion and serve with Mountain Bread.
  6. If freezing, allow the curry to cool on the bench before placing in a freezer-safe container. Freeze for up to 2 months.
Recipe Notes

382 calories per serve

Print Recipe
Freezer Friendly Veggie Packed Yellow Chicken Curry
Freezer-friendly veggie packed yellow chicken curry
Course Main Dish
Servings
serves
Ingredients
  • 500 grams chicken breast fillets
  • 2 teaspoons coconut oil
  • 4 cups broccoli
  • 2 cups green beans
  • 2 carrots
  • 2 cloves garlic
  • 2 teaspoons fresh ginger
  • 1 tablespoon yellow curry paste
  • 1 cup water
  • 400 mls reduced fat coconut milk
  • 1 tablespoon soy sauce salt reduced
  • 2 ripe tomatoes
  • 4 spring onions
  • 2 tablespoons fresh coriander
  • 4 wholemeal Mountain Bread Wraps
Course Main Dish
Servings
serves
Ingredients
  • 500 grams chicken breast fillets
  • 2 teaspoons coconut oil
  • 4 cups broccoli
  • 2 cups green beans
  • 2 carrots
  • 2 cloves garlic
  • 2 teaspoons fresh ginger
  • 1 tablespoon yellow curry paste
  • 1 cup water
  • 400 mls reduced fat coconut milk
  • 1 tablespoon soy sauce salt reduced
  • 2 ripe tomatoes
  • 4 spring onions
  • 2 tablespoons fresh coriander
  • 4 wholemeal Mountain Bread Wraps
Freezer-friendly veggie packed yellow chicken curry
Instructions
  1. Dice the chicken. Cut the broccoli into florets. Cut beans in half and slice the carrots. Finely grate the ginger and mince the garlic.
  2. Add the oil to a large non-stick pan over medium-high heat and sauté ginger, garlic and curry paste for a minute.
  3. Add broccoli, beans and carrot and stir fry for 2 – 3 minutes. Add chicken and fry for another minute until just starting to brown.
  4. Add coconut milk, water, chopped tomato and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes until chicken is cooked through and sauce has started to thicken.
  5. Garnish with chopped coriander leaves, sliced spring onion and serve with Mountain Bread.
  6. If freezing, allow the curry to cool on the bench before placing in a freezer-safe container. Freeze for up to 2 months.
Recipe Notes

382 calories per serve