Name: Green curry chicken with snow peas
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 gram chicken thigh fillets, sliced thinly; 2 tablespoon green curry paste; 1 1/2 cup (375ml) canned coconut cream; 150 gram snow peas, trimmed

Ingredients

800 gram chicken thigh fillets, sliced thinly

2 tablespoon green curry paste

1 1/2 cup (375ml) canned coconut cream

150 gram snow peas, trimmed

Method

1.Stir-fry chicken, in batches, in heated oiled wok until browned; remove from wok.

2.Add paste to wok; cook, stirring, about 30 seconds or until fragrant.

3.Return chicken to wok with coconut cream; bring to the boil, then simmer, uncovered, about 10 minutes or until chicken is cooked through.

4.Add peas to wok; simmer, uncovered, 1 minute.

Green curry paste is available in various strengths in many supermarkets; adjust the amount to suit your child’s palate, or substitute with a mild curry paste, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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