Ingredients
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1 medium onion, sliced lengthways
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500g chicken thighs boneless and skinless cut into 2 cm pieces
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1 red capsicum, deseeded and sliced
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210g pouch Wattie’s Curry Creations Thai Green Curry Simmer Sauce
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½ cup light coconut milk
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100g green beans, trimmed
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2 cups cooked jasmine rice
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Chopped coriander leaves (optional)
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Finely chopped red chilli, seeds removed (optional)
Method
- Heat a dash of oil in a wok (or frying pan). Add onion and stir-fry over medium heat until onion starts to soften.
- Increase the heat and add chicken and stir-fry until chicken colours.
- Reduce heat. Add red capsicum. Pour over Wattie’s Curry Creations Thai Green Curry sauce. Simmer for 10-15 minutes.
- Add light coconut milk, and green beans and continue to cook for a further 5-10 minutes until chicken is cooked and beans are tender.
- Serve with cooked jasmine rice. Garnish with fresh coriander and finely chopped fresh red chilli if wished.