Green curry chicken

Instructions

1. Spray a large saucepan or wok with oil and set over high heat. Cook chicken, in two batches, turning, for 2–3 minutes, or until browned. Set aside.
2. Spray same pan with a little more oil and return to medium heat. Gently fry onion for 3–4 minutes, or until softened. Add curry paste and cook, stirring, for 2 minutes, or until fragrant. Add stock, coconut milk and carrots, and return chicken to pan. Bring to the boil. Cover, reduce heat and simmer for 15 minutes, or until carrot is tender.
3. Add snow peas or beans, capsicum and bamboo. Cover and simmer for a further 2–3 minutes, or until vegetables are just tender. Serve curry with steamed rice and garnish with coriander.