Ingredients

  • 2 Tbsp (30ml) vegetable oil
  • 1 large chopped onion
  • 1 large chopped green pepper
  • 1 Tbsp (15ml) chopped fresh ginger
  • 1 stick lemon grass
  • 2 Tbsp (30ml) Thai green curry paste
  • 1 kg cubed chicken breast
  • 1 can (380g) NESTLÉ IDEAL LOW FAT EVAPORATED MILK
  • 100 ml NESTLÉ Dessert & Cooking Cream
  • 300 g courgettes
  • Salt and pepper
  • Basmati or long grain rice
  • Coriander

Method

  • Heat 2 Tbsp (30ml) vegetable oil in a pot and add 1 large chopped onion, 1 large chopped green pepper, 1 Tbsp (15ml) chopped fresh ginger and 1 stick lemon grass chopped and fry for 1 - 2 mins.
  • Add 2 Tbsp (30ml) Thai green curry paste into sauté mix and fry for another min.
  • Add 1 kg cubed chicken breast and coat in curry mix, fry for another 2 - 3 mins.
  • Once chicken is well coated and seared, add 1 can (380g) NESTLÉ IDEAL LOW FAT EVAPORATED MILK, 100 ml NESTLÉ Dessert & Cooking Cream and 300 g courgettes sliced into discs.
  • Cover and simmer for 25 mins (stir every 5 mins).
  • Remove lid and season to taste.
  • Add more curry paste for desired extra heat and salt and pepper to taste.
  • Serve with basmati or long grain rice.
  • Garnish with chopped coriander.

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