Dice the chicken. Cut the broccoli into florets. Cut beans in half and slice the carrots. Finely grate the ginger and mince the garlic.
Add the oil to a large non-stick pan over medium-high heat and sauté ginger, garlic and curry paste for a minute.
Add broccoli, beans and carrot and stir fry for 2 – 3 minutes. Add chicken and fry for another minute until just starting to brown.
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.
Garnish with chopped coriander leaves, sliced spring onion and serve with Mountain Bread.
If freezing, allow the curry to cool on the bench before placing in a freezer-safe container. Freeze for up to 2 months.
Dice the chicken. Cut the broccoli into florets. Cut beans in half and slice the carrots. Finely grate the ginger and mince the garlic.
Add the oil to a large non-stick pan over medium-high heat and sauté ginger, garlic and curry paste for a minute.
Add broccoli, beans and carrot and stir fry for 2 – 3 minutes. Add chicken and fry for another minute until just starting to brown.
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.
Garnish with chopped coriander leaves, sliced spring onion and serve with Mountain Bread.
If freezing, allow the curry to cool on the bench before placing in a freezer-safe container. Freeze for up to 2 months.