HFG Thai chicken curry

Our makeover HFG Thai chicken curry is so easy and quick to make, this will be a family favourite, fast food in less time than it takes to order takeout.

Serves: 4
Time to make: 30 mins

Total cost: $ 13.96 / $ 3.49 per serve

(at time of publication)

Ingredients

1 can light coconut evaporated milk
1 onion, sliced
2 cloves garlic, sliced
1 tablespoon oil
400g chicken breast, skin removed
1 tablespoon Thai curry paste
2 cups vegetables of your choice, chopped: broccoli, beans, peas, carrots
1 tablespoon fish sauce
1 tablespoon brown sugarlight brown cane sugarX
zest and juice of 1 lime (optional)
fresh chilli to taste (optional)
2 tablespoons each chopped fresh coriandercilantroX and basil (optional)

Instructions

1 Cut the chicken breast into bite-sized pieces. Heat the oil over a moderate heat in a large pan. Fry the onion and garlic gently until soft. Add the chicken to the pan and stir-fry until browned.

2 Add the curry paste and stir to combine. Cook for 2-3 minutes, until the paste is evenly dispersed.

3 Add the evaporated milk along with the sugar and fish sauce. Bring to a simmer and cook for 10 minutes, until some of the milk has reduced. Taste and adjust the seasonings to suit.

4 Add the vegetables to the pan. If you like more liquid, add a little water. Cook another 5 minutes, then add the lime zest, chilli, basil and coriander, if using. Turn off the heat and leave to sit for 5 minutes. Serve with plain jasmine or basmati rice.