Name: Thai-style chicken & vegetable curry
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoon finely chopped lemon grass; 4 kaffir lime leaves, shredded finely; 1 leek (350g), sliced thickly; 2 tablespoon thai green curry paste; 500 gram chicken tenderloins, halved; 750 millilitre canned low-fat evaporated milk; 1 litre vegetable stock; 2 tablespoon japanese soy sauce; 4 zucchini (360g), chopped thinly; 300 gram green beans, halved; 1/2 wombok (napa cabbage) (350g), chopped coarsely; 350 gram buk choy, chopped coarsely; 200 gram baby spinach leaves; 1 1/2 teaspoon coconut essence; 2 tablespoon lime juice; 1/4 cup coarsely chopped fresh coriander

Ingredients

2 tablespoon finely chopped lemon grass

4 kaffir lime leaves, shredded finely

1 leek (350g), sliced thickly

2 tablespoon thai green curry paste

500 gram chicken tenderloins, halved

750 millilitre canned low-fat evaporated milk

1 litre vegetable stock

2 tablespoon japanese soy sauce

4 zucchini (360g), chopped thinly

300 gram green beans, halved

1/2 wombok (napa cabbage) (350g), chopped coarsely

350 gram buk choy, chopped coarsely

200 gram baby spinach leaves

1 1/2 teaspoon coconut essence

2 tablespoon lime juice

1/4 cup coarsely chopped fresh coriander

Method

1.Heat oiled large pan; cook lemon grass, lime leaves and leek until soft. Add paste; stir until fragrant. Add chicken; cook until browned. Stir in milk, stock and sauce; simmer about 5 minutes or until thickened slightly.

2.Add vegetables; simmer, uncovered, until vegetables are just tender. Stir in essence, juice and coriander.

Women's Weekly Food