with Green Beans & Garlic Tortillas
This one is just like take-away, only better! Mild curry paste and coconut milk are the stars of this dish, taking centre stage in creating the creamiest and coconutty curry for the chicken and veggies to absorb. Don't forget your tortilla dippers. Dunk and soak them to perfection!
Allergens
Utensils
Tags
Olive oil
Tomato
1
Chicken tenderloins
1 packet
Trimmed Green Beans
1 bag
Mild curry paste
1 packet
Coconut milk
1 packet
Garlic paste
1 packet
Mini flour tortillas
6
Coriander
1 bag
• Roughly chop tomato. • Cut chicken tenderloins into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and trimmed green beans, tossing occasionally, until chicken is browned and cooked through (when it's no longer pink inside), 5-6 minutes. • Add mild curry paste and tomato and cook until fragrant, 1-2 minutes. • Add coconut milk and a splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.
• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Brush or spread some garlic oil over both sides of a mini flourtortilla. • Heat a second large frying pan over medium-high heat. Cook tortilla until golden, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and garlic oil.
• Divide coconut chicken curry between bowls. • Tear over coriander. • Serve with and garlic tortillas. Enjoy!
2929
kJ
Energy (kJ)
32.2
g
Fat
17.8
g
of which saturates
51.3
g
Carbohydrate
11.4
g
of which sugars
48
g
Protein
1562
mg
Sodium
with Garlic Tortilla Dippers
with Sweet Potato Wedges & Coconut Sweet Chilli Mayo
